Sweet Cream Pancakes Recipe
Step aside dull breakfast options; sweet cream pancakes make mornings a little brighter.
Servings 6
Calories 356kcal
Ingredients
- 2 cups whole all purpose or whole wheat flour
- 2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup organic coconut sugar
- 2 large free-range eggs
- 1 1/2 cups organic light cream
- 1 tsp pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt.
- In a separate bowl, beat the eggs with the coconut sugar until the mixture is smooth and slightly pale.
- Gradually pour the light cream and vanilla extract into the egg mixture, stirring until well combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together until just combined, being careful not to overmix.
- Preheat your griddle or non-stick skillet over medium heat and lightly grease with a dab of butter or a spritz of cooking spray.
- Pour 1/4 cup scoops of batter onto the griddle, allowing enough space for the pancakes to expand. Cook for 2-3 minutes, or until small bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
- Transfer the cooked pancakes to a warm plate and cover to keep them warm. Repeat with the remaining batter.
- Serve the warm pancakes with a drizzle of pure maple syrup, a sprinkle of fresh berries, or a bit of Greek yogurt.
Nutrition
Calories: 356kcal | Carbohydrates: 37g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 348mg | Potassium: 224mg | Fiber: 4g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 0.4mg | Calcium: 161mg | Iron: 2mg