By Light Darko
In a medium bowl, whisk together the whole wheat flour, baking powder, and salt.
In another bowl, beat the egg and then add the almond milk. Mix well until combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over-mix. The batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly coat with vegetable oil.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown.
Repeat with the remaining batter, adding more oil to the skillet as needed between batches.
Serve the pancakes warm with maple syrup drizzled on top.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features whole wheat flour, baking powder, egg and other delicious ingredients. Contains 160 calories total.
In a medium bowl, whisk together the whole wheat flour, baking powder, and salt.
In another bowl, beat the egg and then add the almond milk. Mix well until combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over-mix. The batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly coat with vegetable oil.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown.
Repeat with the remaining batter, adding more oil to the skillet as needed between batches.
Serve the pancakes warm with maple syrup drizzled on top.
Calories per Serving: 160
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