Top these hearty pancakes with whatever fruit is in season for a perfect breakfast or brunch.
(Original post date May 27, 2017)
I have been craving #pancakes for a while and found this super fluffy whole #wheat #eggfree #oilfree #dairyfree recipe with #cinnamon and #vanilla in the batter. Topped with warm fresh #strawberry #compote. Totally hit the spot. Exactly the hearty, nutty flavor I was going for. These and another half cup of black coffee will help fuel my 2 mile walk.
Recipe adapted from Running on Real Food
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp sea salt (omit for low sodium diet)
1 cup water
2 tbsp pure maple syrup
1/2 tsp cinnamon (optional)
1 tsp vanilla
Mix together the dry ingredients in a bowl.
Add the water and maple syrup until "just mixed" (do not over-mix or this may make the pancakes tough).
Let the batter sit for 5-10 minutes.
While you wait, heat your griddle or skillet. Lightly oil the pan.
Use 1/4 cup - 1/2 cup batter for each pancake and drop into hot skillet. Once small bubbles form in the middle and the edges are browned, flip and heat for a few more minutes on the other side.
Serve with warm fruit compote or maple syrup.