Healthy Homemade Pancake Batter (with Almond milk)

2 c. sifted all-purpose unbleached flour
3 tsp. baking powder
3/4 tsp. salt
3 tbsp. organic Agave Nectar Sweetner "light" (natural sugar replacement)
1 egg
1 1/2 c. of almond milk
3 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)

Suggestions:
- Add butter, whip cream, fruits or syrup to your liking on the pancakes
- For fruit lovers: Feel free to add fruits to your batter after it's poured to the skilled or griddle. Blueberries, slice bananas and or strawberries make it extra yummy and fresh.
- For cinnamon lovers: Add a small pinch of cinnamon to the batter.
- You can add sliced amonds, walnuts, or peanuts.

Simply put you can make this recipe as delicious as you like! I tried to make this as natural as possible (according to what's in my pantry). These ingredients also come in their organic form - so feel free to make it your own. And of course, Eat and ENJOY!

- 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.