Start any weekend or holiday morning the right way by whipping up some scrumptious and fluffy pancakes.
Course Breakfast
Cuisine American
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 12
Calories 86kcal
Author FoodFaithFitness
Ingredients
1 1/2cupswhole wheat flour
1tablespoonbaking powder
2tablespoonscoconut sugar
2teaspoonsground cinnamon
1/4teaspoonsalt
1 1/4cupsalmond milk
1large egg
2tablespoonsunsalted buttermelted (you can also use coconut oil)
1teaspoonpure vanilla extract
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, coconut sugar, ground cinnamon, and salt.
Create a well in the center of the dry ingredients, pour in the almond milk, egg, melted butter and vanilla extract. Stir gently until just combined. Do not overmix if you like your pancakes fluffy.
Preheat a non-stick skillet over medium heat. Grease with a bit of butter or coconut oil. For each pancake, pour 1/4 cup of batter onto the skillet.
Flip the pancake when you see bubbles forming on the surface and the edges to set. It typically takes about 2-3 minutes. Cook for another 1-2 minutes until golden brown.
Serve the pancakes hot, stacked high. You can add some cinnamon syrup or a bit of Greek yogurt and fresh fruit for a healthier alternative.