fluffy lower calorie pancakes

195 gram(s) BOb's flour in grams
1 serving Stevia - Pure Via All Natural Zero Calorie Sweetener
3 tsp Baking Powder
.75 tsp Salt
10 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
1 tsp Vanilla extract, imitation, alcohol
1 large Egg, fresh, whole, raw
14 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g

Sprinkle a handful of berries, nuts or chocolate chips into the batter. (We love adding fresh blueberries for blueberry pancakes or mashed and sliced banana for banana pancakes)
Layer a few thin slices of strawberry or banana onto the wet batter once added to the skillet. Then, flip. (We added banana to these spiced, buttermilk and banana pancakes)
Add lemon zest or spices, such as cinnamon, nutmeg or allspice (see our cinnamon-spiced fluffy pancakes recipe with a cinnamon roll glaze)
Try replacing some of the all-purpose flour with whole wheat flour (see our easy, fluffy whole wheat pancakes recipe here).
Add a few spoonfuls of flax seeds, oats, or reduce the sugar.
There’s lots of things you can do to make these your own. So go experiment and add what you love.

DIRECTIONS

MAKE BATTER
Whisk flour, sugar, baking powder and the salt in a medium bowl.

Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).

COOK PANCAKES
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.
Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.

When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries.

Serving Size: 3 pancakes per person ( 4 people-3 pancakes)

Number of Servings: 4

Recipe submitted by SparkPeople user NATASHAWHEATLY.