Tuesday, March 6, 2012
Pancakes a l'Abbi
2 c. whole wheat flour
2 1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. raw cane sugar
Combine dry ingredients in large bowl and whisk.
1 3/4 c. sweetened vanilla almond milk
2 Tbsp. melted butter
Whisk together in a small bowl, then pour into dry ingredients. Whisk to combine, and add more milk if your batter is too thick.
1/2 c. sweetened shredded coconut
1/2 c. toasted almond slivers
Add to batter, and stir.
Heat griddle or frying pan to medium, grease with butter, and drop 1/3 cups of batter onto pan. Cook until bubbly on top and golden and dry on the bottom, then flip. Pancakes are done when both sides are golden brown.
Serve with blackberry jam, butter, and maple syrup (me) or maple syrup and pumpkin granola (John Paul). Enjoy!