- 1 cup whole wheat flour
- 2 tablespoons baking powder
- 1 tablespoon natural cane sugar (Florida Crystals)
- 1/8 teaspoon salt
- 1 cup almond milk
- 2 tablespoons fruit puree (unsweetened applesauce or Sunsweet Lighter Bake is what I go for!)
515 calories for the whole recipe! It made six, so Dane and I split them three and three. Well, I gave him one of mine basically because I started to get full, but who’s counting. Some optional add-ins: shredded carrots, golden raisins, and chopped walnuts for Carrot Cake Pancakes, cinnamon, brown sugar, and a little melted butter for Cinnamon Roll Pancakes. Look out for this this weekend! I’ll show you how to swirl it in 🙂
Mix everything together until well-combined and use an ice cream scoop to get them in a medium-heat skillet. I had to use the back of the scoop to make the pancake a thinner circle because the batter is really thick. After that, wait until you see the little bubbles start on top, and flip!
We topped ours with a little vegan margarine and maple syrup–going for tradition, I suppose! They were so thick and fluffy.
Someday I’ll get some really attractive rectangle and square plates. I count the days.