Calm Sunday mornings warrant some delicious whole wheat pancakes. These are simple since I ran out of some kitchen staples, but they turned out well! Next time I might use less baking soda because they were pretty thick. However, the thickness made them even better in my opinion. :)
2 cups whole wheat flour
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp sugar
2 large eggs
2 1/2 cups almond milk (or any milk)
2 tsp vanilla
1/2 cup blueberries
cooking spray
Directions:
Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
Heat a large skillet on medium heat. Lightly spray oil to coat and pour in the pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
cooking spray
Directions:
Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
Heat a large skillet on medium heat. Lightly spray oil to coat and pour in the pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
*If you don't have any syrup use agave syrup or honey
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