I’m a fan of cooking a good breakfast on weekends when I have the time. Pancakes are such a simple, yummy treat. And most of the ingredients are staples in our house. The from-scratch kind are always the best, and really super simple!
I always go to this same recipe for the base, and sometimes experiment a bit with the topping and ingredients. Here — I happened to be out of eggs, so I replaced the egg with a tablespoon of ground flaxseed. The flaxseed adds some Omega 3’s, antioxidants, and fiber. I only used a tablespoon, but I will add more next time. The addition of the flaxseed doesn’t change the flavor (believe me, Rocky would have told me).
Also, I also swapped the sugar out for some Truvia baking blend and light brown sugar. The baking blend is a great substitute for straight up sugar, and you only need half as much as the original recipe calls for. I also added a bit of brown sugar, because brown sugar is just plain amazing.
They turned out perfectly sweet, fluffy, and flavorful! Even Rocky ate them all! Even though he’s very picky, he is a breakfast fan. Bacon and pancakes top the list.
I’ve been seeing the blueberry-peach combo the whole summer, and have yet to cook anything with it..
I now know what missed out on! This is such a simple sauce, just add it all to a pan while you’re prepping your pancakes, and it should be done by the time you’re done. I used both frozen fruits, and the taste was still phenomenal. The cinnamon and sugar added the sweetness, and I added water to make sure it wasn’t TOO sweet, and to make it a bit liquidy. I’m excited to try out different liquids in the next batch (think Amaretto or Grand Marnier). YUM.
- Combine milk and vinegar first in a large bowl or measuring cup. Mix flour, sugar, Truvia baking blend, baking soda, baking powder, salt, and flax seed. Whisk together. Whisk the melted butter in with the milk and egg mixture. Add dry ingredients to the wet ingredients, and add more milk to thin it all up into pancake consistency.
- Meanwhile, Add sauce ingredients to a small saucepan and bring to a boil. Reduce the heat to a simmer, and simmer for 10-15 minutes, stirring occasionally, until fruits are warmed through and sauce has reduced.
- Heat a large skillet or flattop to 350 degrees F or medium heat. Coat with cooking spray, and pour 1/4 size portions for small pancakes. Cook until you see bubbles on the surface and flip.
- Serve with sauce over (and or/under) pancakes.
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