Healthy Homemade Pancake Batter (with Almond milk)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 c. sifted all-purpose unbleached flour3 tsp. baking powder3/4 tsp. salt3 tbsp. organic Agave Nectar Sweetner "light" (natural sugar replacement)1 egg1 1/2 c. of almond milk3 tbsp. coconut oil**this is an altered version to the average homemade pancake batter... i replaced regular white flour for unbleached, sugar for agave nectar, regular cow milk for almond milk, and regular oil for coconut oil** (the kids loved it ~ as did I)
- Mix all ingredients together into a large bowl to create the batter. Batter will be thick.
- If you desire thinner batter, add small amount of water (like a tablespoon at a time) until the batter is as thick and/or thin to your liking.
- Use a small ladle to pour batter into skillet* or griddle. Brown both sides until batter is done.
*Skillet is great to make 1 to 3 pancakes, and griddle is preferred to make larger quantities of pancakes in shorter time.
Serving Size: makes 8-10 average size pancakes (depending on thickness of batter)
Number of Servings: 8
Recipe submitted by SparkPeople user AWESOMEMAMA2012.
- If you desire thinner batter, add small amount of water (like a tablespoon at a time) until the batter is as thick and/or thin to your liking.
- Use a small ladle to pour batter into skillet* or griddle. Brown both sides until batter is done.
*Skillet is great to make 1 to 3 pancakes, and griddle is preferred to make larger quantities of pancakes in shorter time.
Serving Size: makes 8-10 average size pancakes (depending on thickness of batter)
Number of Servings: 8
Recipe submitted by SparkPeople user AWESOMEMAMA2012.
Nutritional Info Amount Per Serving
- Calories: 183.6
- Total Fat: 6.3 g
- Cholesterol: 23.1 mg
- Sodium: 516.0 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 0.2 g
- Protein: 4.0 g
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