Friday, July 24, 2015
Whole Grain Pancakes (My new favorite)
These are my new favorite whole grain pancakes. They have a secret ingredient (ricotta) that made them light. They were gobbled up by my family. I was looking for left overs for lunch and they were all gone. You can put on your favorite topping. My favorite topping is homemade berry jam.
1 1/2 C whole grain flour (I used spelt)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 T coconut oil
2 eggs beaten
1 1/4 C cashew milk or milk of your choice
1/2 C ricotta
2 T honey
1/4 tsp vanilla
topping of your choice
Directions Serves 4-6
1. In a pour in flour, baking powder, baking soda, salt and blend with wire whisk. Blend in coconut oil with the whisk until it is all incorporated.
2. In a small bowl beat together eggs, milk ricotta, honey and vanilla. Fold into flour mixture. Blend until all combined.
3. Heat skillet spray with cooking spray. When hot pour on pancakes batter. Cook on both sides.
4. Serve hot with your favorite topping. Enjoy