Easy 3-Ingredient Pancakes
Servings 4
Calories 278kcal
Ingredients
- 2 large eggs
- 2 cups unsweetened almond milk
- 2 1/4 cups whole wheat flour
Instructions
- In a large mixing bowl, whisk together the eggs and almond milk until well combined.
- Gradually sift in the whole wheat flour, whisking continuously to prevent any lumps from forming.
- Preheat a nonstick skillet over medium heat. Lightly grease the pan with a small amount of coconut oil.
- Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook for 1-2 minutes, or until small bubbles form on the surface and the edges appear set.
- Flip each pancake and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through. Adjust the heat if needed.
- Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter. Grease the skillet as needed.
- Serve the warm pancakes with a drizzle of maple syrup, a few fresh berries, or Greek yogurt.
Nutrition
Calories: 278kcal | Carbohydrates: 49g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 195mg | Potassium: 275mg | Fiber: 8g | Sugar: 0.5g | Vitamin A: 125IU | Calcium: 185mg | Iron: 3mg