Pancakes are where it's at.
Pancakes are versatile and allow me to include whatever I need to for my family. They’re easy to make, easy to store, and easy to enjoy. I often double batch whichever kinds I’m making, and freeze a gallon size bag of these goodies to toss in the toaster later.
If I want to make them protein rich, I add in 1/4C of egg whites, a scoop of protein powder, or a 1/4C greek yogurt. If I need to increase fiber, I make sure to add in flax or chia seeds. The possibilities are endless!
If I need to increase fruit and veggie consumption, I’ll add in roasted butternut squash, sweet potato, spinach, or mashed banana of course.
Here's What to Add
Required Ingredients
Optional Ingredients
Required Ingredients
- 1C GF flour
- 1/2C almond flour or quick oats
- 1/2C mashed pumpkin, butternut squash, or sweet potato.
- 2 eggs
- 3/4C milk of choice (adjust this as needed for a smooth batter consistency).
- 1t vanilla
- 2T maple syrup or honey
- 1t baking powder
- 1/2t baking soda
- pinch of salt
Optional Ingredients
- EITHER 1/4C egg whites OR plain greek yogurt
- 1T flax seed
- A handful of spinach (if using the blender method)
How to make it
- Mix all the dry ingredients.
- Mix all the wet ingredients.
- Mix ’em together. Your batter should resemble a drinkable smoothie.
- OR – just throw it all in the blender 🙂
- Heat a saute pan to medium heat and melt some coconut oil in it. These will be “fried” in the coconut oil.
- Make sure the oil snap, crackles, and pops a bit when you test the temperature with a spritz of water from your fingers.
- Pour the batter in whatever size pancakes you want and watch for those bubbles to creep up to let you know it’s ready to flip.
- This should take about 3-4 minutes. Cook one minute less on the other side and they should be perfect!
Anybody else love the versatility and deliciousness of pancakes?
Let me know if these are as tasty as they are for me!