- 1 cup of King Arthur White Whole Wheat Flour
- 1 cup of Silk Almond milk (I’m lactose intolerant)
- 1 egg
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract topping of your choice
Combine the egg and almond milk in a bowl, whisk until blended and add the vanilla. In another bowl, combine the flour, salt and baking powder. Mix that together, then add the wet ingredients. LET SIT FOR 15 MINUTES. This gives the baking powder time to work its magic so that the pancakes rise better. Cook your sausages while you wait.
I use a non-stick pan with a little butter or oil over medium heat and about 1/2 cup of batter per pancake. The recipe makes four smallish pancakes or two big ones. When the pan’s hot, ladle in the mix, cook until the top gets little bubbles in it. Flip, cook until set and enjoy. I keep the first ones warm in the oven until they’re all ready to eat.
I have no idea how many calories they have – it also depends on how much maple syrup or whatever topping you use. There’s nothing hydrogenated, no added sugar (except on top) and not much oil or butter. They’re about as healthy as a pancake is going to be, and they have an earthy, nutty flavor because of the almond milk. Feel free to use dairy milk if you prefer, or even soy milk. Blueberries stirred in to the mix is good too, or on top. It’s your breakfast, enjoy it. 🙂