What you need::
1 Cup Whole Wheat Pastry Flour
(can sub all-purpose flour for all or part of the flour if desired, but they won’t be whole wheat then!)
1 Tablespoon Baking Powder
2 Tablespoons of applesauce.
I used no sugar added organic cinnamon kind.
Few shakes of Ground Cinnamon. I use a lot lol
⅛ Teaspoon Salt
1 Tablespoon Sweetener (I used the same setup we use on top, but you can use Sucanat, Brown Sugar, trivia etc.)
1 Cup Milk Alternative (be sure room temperature if using coconut oil)
*I used Silk almond Milk
What to do::::
In a medium-sized bowl, combine the flour, baking powder, cinnamon, and salt, and set aside.
In a measuring cup, combine the sweetener & 1 cup of the milk alternative Whisk in the reserved flour mixture.
If the batter is too thick or becomes too thick as it sits, add up to ¼ cup of additional milk alternative. Keep in mind that egg-free pancake batter works better when it is a little thicker than egg-containing pancake batter.
Prepare your skillet with some cooking spray, and preheat it over medium heat.
Pour the batter into the skillet to create your desired size of pancakes (I like make dollar-sized ones so they’re more toddler size lol. But for me it’s a little more difficult to flip a few of the smalls rather than a big one ).
Cook over medium heat, reduce heat to medium-low if the skillet gets too hot
The pancakes will bubble as soon as the batter hits the pan, ignore those bubbles. The batter will smooth out after 30 seconds. Wait until you see bubbles break at the surface again, then flip. Cook for about about 1 minute on the other side. Remove from the pan, and pour in the next batch of batter.
Repeat until all the batter is used up, and you have a few plates of scrumptious pancakes!
Top as desired.
My daughter got Mini oranges and syrup, husband got best Balance butter and syrup, I like them with extra cinnamon sprinkled on top and a little syrup.
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