I don't even need to put syrup on them. That's how good these pancakes are.
This morning, Nicholas(2), wanted to help mommy makes these yummy breakfast pancakes, and what a great helper he was. Of course he kept trying to eat the batter, but he was a good listener when I explained to him we cannot eat it because of the raw eggs.
Typically I use almond or coconut flour, however I was all out, so decided to use whole wheat. They still came out great.
Healthy Fruit and Nut Pancakes
1 cup whole wheat flour
1/2 cup old fashioned oats
2 tsp baking powder
1/2 cup roughly chopped nuts (I used walnuts)
Pinch of salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups coconut or almond milk
1 tsp maple extract
1 cup berries
In a large bowl, combine flour, oats, nuts, baking powder, salt, cinnamon and nutmeg. Set aside.
In a separate bowl, combine banana, egg and milk with an electric mixer for 1 minute to combine. Add the wet mixture to the flour mixture, and stir until evenly mixed. Stir in berries and maple extract. Batter will be slightly lumpy.
Spray a large skillet with cooking spray and heat over medium-low heat, or melt butter in skillet over medium-low heat. Make pancakes using 1/3 c. batter each. Cook for 3-4 minutes, or until the batter is bubbling on the top of the pancake and the bottom is golden brown, then flip and cook for 3-4 minutes on the other side. Repeat until batter is gone.
Place any extra cooked pancakes in plastic bags and refrigerate or freezer to store.
These are great for the kids and I do the maple extract so the pancakes have that maple flavor and don't need syrup covering them.