Pancakes Recipe
These wholesome pancakes are fluffy, nutritious, and perfect for a cozy breakfast that everyone will love!
Servings: 4 servings
Ingredients
- 2 cups whole-wheat flour
- 4 teaspoons aluminum-free baking powder
- 2 tablespoons organic raw honey or pure maple syrup
- 1 teaspoon sea salt
- 2 large eggs
- 1 1/2 cups almond milk or another plant-based milk
- 2 tablespoons coconut oil plus more for cooking
- cooking spray
Instructions
- In a large mixing bowl, combine the whole-wheat flour, aluminum-free baking powder, and sea salt. Whisk them together until well combined and free of clumps.
- In a separate bowl, beat the eggs. Add the almond milk and honey or maple syrup to the eggs and whisk until smooth. Melt the coconut oil and let it cool slightly before adding it to the wet mixture.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until just combined; it's okay if the batter is slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or cooking spray to prevent sticking.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges are set, about 2-3 minutes. Flip and cook another 2-3 minutes until golden brown.
- Transfer cooked pancakes to a plate and keep warm while cooking remaining batter. Serve warm with your favorite toppings like fresh fruit, nuts, or maple syrup.
Equipment
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Non-stick skillet or griddle
- Spatula
Notes
- Do not overmix the batter; slight lumps help make pancakes fluffier.
- Let the batter rest for 5 minutes before cooking to activate the baking powder.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Use substitutions like all-purpose flour, oat milk, or flax eggs for dietary preferences.
- Keep cooked pancakes warm in a low oven if preparing in batches.