Ingredients

The following ingredients have 5 Servings
  • 1 cup white whole wheat flour or whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups unsweetened vanilla almond milk
  • 1 large egg, (slightly beaten)
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon coconut oil, (melted)
  • 1/3 cup almond butter
  • Almond butter, (berries, and maple syrup, for serving)

Instruction

  • In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a medium bowl, whisk together milk, egg, maple syrup, vanilla and coconut oil. In a small, microwave safe bowl, melt the almond butter in the microwave for 20 seconds. Stir and add to the wet ingredients. Whisk until smooth.
  • Add wet ingredients to the flour mixture and stir just until combined. Do not over mix.
  • Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with almond butter, berries, and maple syrup, if desired.