MATERIALS
Makes 5-6 pancakes
1 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
1 cup almond milk
2 tbsp olive or coconut oil
2 tbsp maple syrup (or date syrup)
1 tsp vanilla
Optional add ins: chocolate chips, pecans/walnuts
Top with: fruit, nut butter, date syrup, or maple syrup
PROCEDURE
1. In a medium size bowl, whisk dry ingredients.
2. In a measuring cup, whisk remaining liquid ingredients.
3. Combine wet and dry and stir until just combined.
4. Let sit for 5 minutes. Heat a nonstick skillet over medium low to medium heat.
5. Lightly spray skillet and scoop 1/3 cup spoonfuls of batter into the skillet. Cook a couple minutes on each side.
6. Eat as they come off the skillet or keep warm in the oven at 200 degrees.
Variations
Sub water or alternative plant-based milk for the almond milk.
Add cinnamon to the batter.
THE RUNDOWN
This batter is pretty thick which yields fluffy pancakes. Add more water or milk if you would like thinner pancakes. Pro tip - add the chocolate chips or nuts, if using, after adding the batter to the skillet. This allows for custom pancakes, keeps the add-ins from sinking to the bottom of the pancake and burning, and ensures even placement in the pancake : )
Adapted from: Cookie and Kate