I love making pancakes in the morning, on weekends, or even for a quick dinner. I like to make a batch of these and freeze them 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.