Pancakes – Basic

I learned how to make pancakes when I was in girl scouts, age 11.  We were making them after a sleepover on a cold gym floor – for me not so fun.  But something happened when I was standing in front of that large griddle making pancakes from a box – yes I’ve come a long way.  The warmth, smell, and the promise of Mrs. Butterworth made everything all right again.  I know it can seem overwhelming to begin using healthier ingredients but this recipe allows you to start slowly with just a few new additions to your kitchen.

This recipe can easily be doubled if you need a larger batch and if you do have leftovers – they can be frozen into portion size amounts into Ziploc bags for future use.

Pancakes – Basic

1 cup         spelt flour or flour of your choice
1 cup         oat flour (Can be purchased in health food section of grocery store or            you can easily make your oat flour by place old fashioned oats into a blender or food processor and giving it a few spins.
1 Tbsp       baking powder
1 Tbsp       ground flaxseed meal
1/4 tsp        salt
1/2 tsp        cinnamon
1 3/4 cup   unsweetened almond milk or milk of your choice
2 Tbsp       unsweetened applesauce
1 Tbsp       honey
1/2 Tbsp    vanilla extract
Non-stick spray

Heat griddle on low-medium heat.  You don’t want your heat to high.
In a large mixing bowl combine and whisk the dry ingredients.
In a smaller bowl combine wet ingredients and mix well.
Pour wet ingredients into dry ingredients and mix with whisk or fork.  You want the ingredients combined fully without over mixing.  It will still have a lumpy texture.
Spray griddle with non-stick spray.  I used a 1/4 cup ladle (but a measuring cup can be used also) to form circles of batter onto the griddle.  Watch carefully – once the bottom is a light golden brown – flip pancake and cook 2nd side until golden brown.
Now put a few on a plate and top them with a little fresh fruit, fruit spread, maple syrup, etc.

Makes 16-20 4″ pancakes.