It is breakfast time and allergy friendly pancakes are on the menu! These basic whole grain pancakes are super thick and fluffy, adaptable to be top 8 allergen free, and most of all...are absolutely delicious.
Check them out for yourself and remember to share your recreations on social media using #nutritionallynicole so I can see them too!
Ingredients:
1 cup whole wheat flour
1/4 cup rolled oats, dry (quick 1-minute)
1 tablespoon sugar
2 teaspoons baking powder
a pinch of salt
1/8 teaspoon cream of tartar
1/4 teaspoon pure vanilla extract
3/4 cup water
Directions:
Heat a pancake griddle on medium heat and grease with an allergy free butter substitute or non stick cooking spray.
Add all dry ingredients to a bowl. Whisk together. Add the vanilla and water into the measuring cup and stir to evenly distribute. Then pour the wet ingredients into the dry ingredients.
Stir together until just combined. Do not over mix. The batter should be thick and not too watery. Let batter rest for 5 minutes.
Spoon the batter onto the pancake griddle and cook each side for 1-2 minutes. When the pancakes begin to form bubbles on it's surface, that is your cue to flip them over.
Top with your favorite fresh fruit, a drizzle of raw local honey, and a sprinkle of cinnamon.
