1/2 Cup White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 Tbsp Honey or Maple Syrup
2 tsp Baking Powder
1 Cup Unsweetened plant based milk
1/2 tsp Vanilla Extract
3 Tbsp Coconut Oil melted
Combine dry ingredients. Add Almond milk and vanilla. Whisk just until combined. Be careful not to over mix.
The batter should be slightly lumpy. Set aside to rest. In the meantime melt the coconut oil and then add it to the batter. Stir. Use an ice cream scoop to drop scoopfuls of batter on to hot griddle. Flip when you see bubbles forming. Enjoy!
Hey Everyone!!! I hope you all enjoyed the holidays! I certainly did ….I woke up this morning in the mood to whip something yummy up for breakfast and sure enough I had the ingredients on hand to make these fluffy buttermilk pancakes.
1/2 cup whole wheat pastry flour or white whole wheat flour
1/2 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 Tbsp Honey or maple syrup
1 Large Egg lightly beaten
1-1/2 cups unsweetened Original Ripple Milk mixed with 1.5 Tbsp white vinegar (leave for 5 minutes to coagulate)
2 Tbsp Avocado Oil
Cooking Spray for griddle
9 Tbsp All Fruit Raspberry Preserve
Heat griddle to 375 degrees. Whisk together flours, baking powder, baking soda, and salt in a mixing bowl. Add egg, honey, milk/ vinegar mixture, and 2 tablespoons oil; whisk to combine. Batter should have small to medium lumps.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Grease with cooking spray.
Using a 2-ounce scoop or 1/4 cup, pour pancake batter. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
For Raspberry sauce, heat the jam in a small saucepan until warmed through. Drizzle about 3-4 tsp over each pancake serving.
*Makes 14 Fluffy Pancakes (2 per serving + 2-3 tsp of sauce)