Eric and I love eating leisurely Sunday breakfasts together, and pancakes seemed to fit the bill today. I used this recipe from All Recipes for some inspiration to make healthier pancakes from scratch.
I began by combining a half cup of whole wheat flour (instead of all-purpose) and a half cup of rolled oats in the food processor. I added baking soda, Rumford baking powder, sugar, salt, and vanilla extract to the mix.
Next up: organic whole milk instead of buttermilk, coconut oil instead of vegetable oil, and an egg. I blended it all together to make the pancake mix.
I used a 1/4 measuring cup to pour the mix into a hot pan coated with coconut butter. I added dark chocolate chips and blueberries on top. When I flipped them, they had turned a lovely golden-brown on the bottom.
This recipe made 8 pancakes, using the 1/4 measuring cup. I drizzled mine with maple syrup, while Eric preferred nutella. Needless to say, there were no leftovers. 🙂
I will end with this adorable shot of Leia, our Sheltie puppy, doing her best to be cute for a bite! (Sorry girl.)
What are some of your favorite breakfast recipes?