So I’ve made these the past few weekends, not only because they’re delicious, but its something my picky brother will eat with me on Saturday morning! The first time I made them, I served them with a blueberry/Greek yogurt/honey sauce. This sauce strangely tasted like the old Wildberry pop-tart filling (only a healthier version). This time, since I unfortunately had no fresh fruit in the house, I took the easy way out and topped them with honey, cinnamon, and a toasted sliced almond/shredded coconut mix.
The recipe is an adaptation of the Allrecipes.com recipe ‘Fluffy Pancakes.‘ I only modified the recipe by adding vanilla, replacing the sugar with Truvia baking blend (my new favorite sweetener for baking), and replacing half of the flour for almond meal/flour.
Here’s what you need:
Flour, almond flour, white or whole-wheat flour, milk, egg,Truvia, butter, baking soda, baking powder, vinegar, salt
I started out combining the vinegar and milk to let it sour. Go ahead and add these to a large mixing bowl.
Combine all of your dry ingredients (flours, Truvia, salt, baking soda, and baking powder). Whisk together.
Melt your butter and add to your ‘soured’ milk. Whisk egg and vanilla into wet mixture.
Add your dry ingredients to your wet ingredients, and the batter is ready when the lumps are gone. Spray your pan/skillet/griddle with cooking spray or oil. Pour 1/4 cup size portions into your pan (or onto your flat-top electric griddle).
When starting to bubble on sides, flip until sides are browning. You know what pancakes look like! Transfer to plate and continue with the rest of your batter.
Top with your favorite pancake topping.
For a berry topping: Add some berries to a small saucepan, and bring to a simmer, and simmer until they darken in color. Add sugar <Truvia baking blend> or honey to sweeten, and a little vanilla. Finish here, or add a little bit of Greek yogurt to tame the sweetness.
OR, do what I did today and add a light drizzle of honey, a great sprinkle of cinnamon, and add some toasted some nuts with shredded coconut.
Rocky prefers just the good ol’ melted syrup/butter mixture.
Pancakes with a blueberry/vanilla/maple syrup topping.
Pancakes topped with honey, toasted almonds, cinnamon, & toasted, shredded coconut.
Be creative and enjoy!
- Combine the vinegar and milk to let it sour. Add these to a large mixing bowl.
- Combine all of your dry ingredients (flours, Truvia, salt, baking soda, and baking powder). Whisk together.
- Melt your butter and add to your 'soured' milk. Whisk egg and vanilla into wet mixture.
- Add your dry ingredients to your wet ingredients, and the batter is ready when the lumps are gone. Spray your pan/skillet/griddle with cooking spray or oil. Pour 1/4 cup size portions into your pan (or onto your flat-top electric griddle). When starting to bubble on sides, flip until sides are browning.
- Transfer to plate and continue with the rest of your batter.
- Top with your favorite pancake topping.
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