I love making pancakes in the morning, on weekends, or even for a quick dinner. I like to make a batch of these and portion them out to freeze so I can have them at the ready when my craving hits. Then pop them in the toaster and pancakes are done!
Yield: 16 pancakes
1 cup whole wheat flour
1 cup rye flour
4 ½ tsp. baking powder
1/2 tsp. cinnamon
½ tsp. nutmeg
1 tbsp. natural cane sugar
1 scoop protein powder (optional)
2 flax-eggs (ground flax-seed and water) or a liquid egg substitute
3 cups almond milk
Note: To make 1 flax-egg take a small bowl and add 3 tbsp. ground flax seeds and 1/3 cup water. Lightly stir and let sit 5 minutes to bind. For this recipe make 2 flax-eggs.
In a medium bowl combine all dry ingredients together; whole wheat flour, rye flour, baking powder, cinnamon, nutmeg, sugar, protein powder, and flax-seed.
In a small bowl add the almond milk with the flax-eggs and whisk until well combined.
Using a mixer with the paddle attachment, add in the milk and flax-egg mixture. Next add in the dry mixture in a third at a time, mixing in between. Mix until just combined, and try not to over mix.
Heat a medium skillet on medium high. Spay with olive oil and cook the pancakes 2-3 minutes on each side and serve.
Would you like to see more recipes like this one? What are your favorite kinds of pancakes to make? Let me know what you think in the comments below, and as always happy cooking!