RECIPE FROM:
Bronson Nutrition Services

INGREDIENTS:

  • 1 cup whole wheat flour

  • 1 tbsp baking powder

  • 1/2 tsp sea salt

  • 1 cup unsweetened almond milk

  • 2 tbsp pure maple syrup

  • 1/2 tsp cinnamon, optional

  • 1 tsp pure vanilla extract, optional

DIRECTIONS:

  1. Mix together the whole wheat flour, baking powder, sea salt and cinnamon (if using) in medium mixingbowl using a fork or whisk to help break up any lumps of flour and distribute the baking powder and salt.

  2. Add the wet ingredients (non-dairy milk and maple syrup) and gently mix until all the flour has beenmixed in. The batter will be thick and slightly lumpy.

  3. Let the batter rest for at least 5 minutes while you heat a nonstick skillet or griddle over medium heat.

  4. If needed, lightly oil the pan with coconut oil or olive oil or spray with a light coating of non-stick cooking spray, then scoop approximately 1/3 cup portions of the batter onto the pan.

  5. Cook the pancakes until the edges look dry, firm and golden brown and bubbles are appearing, then flip and cook for another 30-90 seconds until thick, fluffy and browned on both sides.