imageBreakfast with a toddler you have to be fast and efficient to eliminate the crying. I always make the same size batch and freeze the rest to have for breakfast throughout the week. I cannot find the recipe that I originally used but when I do I will give credit to the creator.

Print

Pancakes

Course Breakfasts
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 pancakes

Ingredients

  • 2 cups all purpose flour (I have used pastry flour and coconut flour as well)
  • 1 Tbsp baking powder
  • 2 Tbsp sugar
  • 1 Tbsp Vanilla extract
  • 2 cups almond milk (I prefer coconut milk, it adds extra sweetness)
  • a little extra almond milk if you want it thinner

Instructions

  • Mix all dry ingredients together and then add the milk and vanilla.
  • Heat up your non stick pan on the stove. Then pour the desired size pancakes onto your pan.
  • Wait for the edges of your pancake to almost look dry before flipping.
  • Plate up pancakes and eat! Note: If you are freezing the pancakes let them cool down before putting them in your freezer ziplock bag. I like to add parchment paper between each pancake before I freeze them so it easy to separate when I take them out.

Leave a Comment

Recipe Rating