I thought for my first post I would go with our absolute favorite breakfast- pancakes!! These are the best pancakes ever. I’m not kidding. They are healthy, fluffy, easy to make, and have become a weekly staple in our house. I have always loved pancakes but feel conventional pancakes don’t give me any usable nutrients to start my day. These pancakes, on the other hand, I can feel good about eating and know I am starting my day with high quality and nutritious ingredients. Topping them with healthy and nutrient rich fruits, nut butters, seeds, and jams makes them all that much more healthy and nutritionally beneficial for my body.
My favorite thing about these pancakes (aside from how fluffy, delicious, and healthy they are) is that you can share them with anyone, since they are free of dairy and eggs. For those who are lactose intolerant, vegan, plant based, or even vegetarian, these pancakes are perfect without compromising taste or fluffiness.
I made this batch with Full Belly Farm Organic Iraqi Durum Wheat Flour, Marin Living Foods Almond Milk, baking powder, Himalayan Pink Salt, and Organic Maple Syrup. If you don’t live in the Bay Area and near Full Belly Farm or have Marin Living Foods in your grocery store, don’t fret. The reason these ingredients are so amazing is because of their simplicity. Look for a locally made organic whole wheat flour from a local mill or bakery and almond milk with two ingredients… (almonds and water). Try to steer clear of all the additives that can come along with nut milks (gums, emulsifiers, thickening agents, and “natural” flavorings) and just remember this one simple rule: the less ingredients the better it is.
Layered with strawberries and bananas and topped with almond butter, McEvoy Apricot Jam, and bananas, these fluffy pancakes are proof that plant based ingredients are able to make the most amazing breakfast to start your day. Of course, they’re delicious with maple syrup, butter, plant-based butter, yogurt, or any other toppings you like. I hope you give them a try and enjoy them as much as I do!
- 1 cup whole wheat flour
- 1 cup unsweetened almond milk
- 2 tbsp maple syrup
- 1 tbsp baking powder
- ½ tsp himalayan sea salt
- ½ tsp cinnamon
- 1 tsp pure vanilla extract
- Mix the dry ingredients in a bowl together, add wet ingredients and stir until just mixed
- Let the batter sit for 5-10 minutes- really important! This is where the baking powder is able to create the fluffiness.
- Cook on a pan or skillet with light oil or butter/plant-based butter. Pancakes should bubble before flipping but you can check the bottom to get that golden brown right each time.
- Serve with your favorite toppings and enjoy!