These pancakes will make any occasion special. Simply, make them just before your kids go to school, on a Saturday morning as your family lounges around the house or for large family gatherings. The pure vanilla paste and maple syrup transforms any pancake recipe into a treat for your tastebuds. If that’s not enough, dress the cakes with fresh bananas and berries for a little color and a lot more flavor and nutrition.
Follow the instructions below, and bon appétit!
2 Tablespoons of coconut Oil
2 cups of a mixture of whole wheat & white flour
2 teaspoons baking powder
1/2 teaspoon basking soda
1/2 teaspoon himalayan salt
1/2 cup unsweetened applesauce
1 1/4 cup milk of your choice (whole milk, almond milk, oat milk, etc.)
2 teaspoons pure maple syrup
1 teaspoon pure vanilla paste
- Melt the coconut oil and set aside.
- In a large bowl sift the flour, salt, and baking soda. Then combine.
- In a medium bowl mix the eggs, applesauce, milk, maple syrup and vanilla paste. Once fully combined, mix in the melted coconut oil.
- Finally, pour the wet ingredient into the dry ingredients, and gently fold until mixed. To make sure the pancake are delicate and fluffy, don’t overdo it.
- Heat a large pan on medium heat. Oil with butter, and scoop a 1/4 cup of batter onto the pan. Once you see bubbles forming on top, flip the pancake. Each side should take about 2/3 minutes to cook.
*you may need to use the first pancake as a test trial, as the heat may need tampering. Make the changes and continue cooking. This will assure that the other pancakes will come off the pan cleaner and prettier.