Kids favourite and mine too. These quick to make pancakes can impress your kids instantly. They are also perfect for a weekend breakfast when you have enough time on hand to enjoy every bite of it. They serve you spot on with taste, flavor and nutrition.
Ingredients
11/2 cup Blanched almond flour
¾ cup whole wheat flour
½ tsp. baking soda
1 ½ tsp. vanilla extract
1 tbsp. flax seed powder
¾ cup plant based milk (soy milk, almond milk)
1 cup blueberries
Oil for cooking (olive oil, vegetable oil or coconut oil)
Pinch of salt
Directions
In a large bowl, mix together all the dry ingredients and whisk until well combined. Now add the plant based milk and vanilla extract and mix. Now add half of the blueberries and mix gently. Store half of the blue berries to add to the top of the pancakes.
Lightly coat a large nonstick skillet with vegetable oil, coconut or olive oil and place over medium heat. Drop ¼ cup of batter on to the skillet. Watch for bubbles that appear on top of the pancakes and the edges start to loosen up and brown from the sides. Now add few blueberries on the top and press them slightly with a spatula. Flip the other side and let it cook on low heat.
I mostly cook pancakes on high heat and later lower the heat so the pancakes do not burn.
Wipe the skillet and repeat with the rest of the batter.
My family enjoys this recipe with so many toppings: more fresh fruits, maple syrup, nut butters. They are all so delicious and wholesome.
Optional toppings: I haven’t tried with coconut milk but I think it should work. Use coconut milk from the can. It can stay fresh in the fridge for 1 week easily.