Super Nutritious Pancakes
An American favorite, reimaged in a healthy and nutritous recipe. We change a couple of ingredients to make this a healthy alternative.
healthy breakfast, pancakes
Chef Maria Cummins
Non-stick griddle or skillet
all purpose flour
(or almond milk)
Lightly spoon flour into dry measuring cup, level with a knife.
Combine flour, oats, flax seed, brown sugar, baking soda, baking powder into a large bowl, stirring with a whisk.
Combine mile, and egg in a medium bowl, stirring until well blended.
Add mile mixture to the flour mixture, stirring until well combined. Let batter stand 5 minutes.
Heat a nonstick griddle or skillet over medium heat; coat with cooking spray.
Pour about 1/4 cup batter per pancake onto pan; sprinkle each with 2 teaspoons raisins and 2 teaspoons walnuts.
Cook 1 minute or until tops are covered with bubbles and edges look cooked.
Carefully turn pancakes over and cook 1 minute or until bottoms are lightly browned.
Repeat procedure with remaining batter.
Serve with syrup.
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