Almond Milk Pancakes
YES, I have not posted in a LONG time. I was thinking about the blog and how I can actually keep up with it while finishing up my MPH. So I thought…one thing I always do is cook and post lovely pictures of food. So instead of being selfish and keeping recipes to myself I figured I should start sharing….so here it goes.
This recipe is adapted from Dunk & Crumble’s almond milk pancake recipe. I omitted wheat flour and added more milk to loosen the batter, and used a different topping. Check out the original recipe if you like by clicking the link above! This recipe is soooo good though and I want to make it all the time now, and also calorie friendly brunch.
Serving Size: about 2-3 people making 8-9 pancakes. Calories (Pancakes only): serving 2 people-455, serving 3 people-303
- 3 tablespoons butter
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pinch ground nutmeg
- 1/2 cup plain yogurt
- 3/4 cup unsweetened vanilla almond milk
- 1 large egg
Maple Syrup and Fruit Topping Ingredients:
- 1/2 cup maple syrup
- 1 cup frozen mixed berries
- 1 packet splenda
In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In another bowl, whisk together the yogurt, almond milk, egg, and melted butter until smooth. Pour the wet ingredients into the dry and use a fork to combine well. Don’t worry if the batter is a bit lumpy.
Let the batter rest a few minutes while you clean the dishes and place your large skillet back over medium heat with oil, as you cook add oil to the pan as needed
Once the pan is hot, spoon 2-3 tablespoons of batter into the skillet, and cook until the pancakes start to bubble gently, about 2-3 minutes. Flip and continue cooking another 2 minutes, or until completely cooked through. Transfer pancakes to a baking sheet and keep warm in a low oven (about 200 degrees) while you finish making the rest.
Maple Syrup and Fruit Topping Directions:
Heat/Microwave the frozen fruit with sugar/splenda until thawed. Mix in Maple Syrup and serve on top of your pancakes!