Perfect pancakes cooked faster than you ever dreamed was possible.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2
Calories 311kcal
Author FoodFaithFitness
Ingredients
1cupwhole wheat flour
1/2tbspcoconut sugar
1/2tspsea salt
1tspaluminum-free baking powder
1tbspunsalted buttermelted (or coconut oil for a dairy-free option)
3/4cupalmond milk
1large eggfree-range
1/4tsppure vanilla extract
Instructions
In a medium-sized mixing bowl, whisk together the whole wheat flour, baking powder, coconut sugar, and sea salt.
Pour in the melted butter, almond milk, egg, and vanilla extract. Whisk until just combined but do not to overmix (a few lumps are fine).
Lightly grease a microwave-safe plate with a thin layer of butter or a spritz of cooking spray.
Spoon around 1/4 cup of the pancake batter onto the center of the greased plate. Try to shape it into a round disc.
Microwave on high for 60 seconds. You do not need to flip it.
Carefully remove the plate from the microwave (it will be hot!) and check the pancake with a toothpick or cake tester. If the tester comes out clean, your pancake is ready. If not, microwave in additional 10-second bursts until fully cooked.
Serve with a bit of butter and a drizzle of pure maple syrup. You can also add fresh berries or a dollop of Greek yogurt.