This is my favorite pancake recipe ever!
I am pretty certain that a lot of people, including me, don’t have time for breakfast every single weekday morning, which is why I personally reserve this special recipe for the weekends. I used Pamela’s Baking and Pancake Mix because it’s full of really awesome ingredients and is sugar and gluten free. It’s a little pricey for my college student budget, but it is so worth it! I am not exclusively gluten-free (GF), but I do try to avoid wheat whenever I get the chance. I personally prefer the flavor of these GF pancakes as opposed to regular flour ones because there is a nuttier flavor and a bit of a crunch which makes mornings way more exciting.
Couple these with eggs on a plate or an extra side of fruit, and you’ve got a super healthy breakfast that will fill you up with energy and sustenance. I smothered these pancakes with strawberries & blueberries and instead of maple syrup, I used honey. Honey is nature’s antibiotic and has properties to help battle allergies, so I find excuses to eat it whenever I can. I try to make this every Sunday and it’s bomb.com
Makes 8-10 small pancakes
1 cup Pamela’s Baking & Pancake Mix
2 cups berries (for garnish)
2 tbsp oil
3/4 cup unsweetened almond milk
2 tbsp honey (optional)
1. Whisk egg, 1 tbsp oil (of the 2 tbsp), and almond milk together in a bowl.
2. Slowly add pancake mix to wet ingredient mixture.
3. Continue whisking until there are no more clumps. Clumps mean ingredients that aren’t integrated together, and later on, those clumps won’t cook thoroughly enough. You want to avoid that as much as possible and aim for a smooth batter.
4. Use the other 1 tbsp. of the oil to grease a pan of your choice (I used one that I bought for $10 from Ross). Turn stove to medium-high heat and wait for a minute until the oil gets hot but not burning. If your oil starts to smoke, start all over, because you don’t want that smokey burning “flavor” in your pancakes. It’s also probably carcinogenic, but don’t quote me.
5. Pour pancake mix onto hot pan and wait 3-4 minutes to flip. The upwards-facing side should be bubbling and then the bubbles should start popping themselves. Once ALL of the bubbles have popped, that is your cue to flip.
6. Wait 1-2 minutes until the other side turns golden-brown (the other side usually takes a shorter time to cook) and then serve on a plate.
7. Garnish with whatever you want! I like putting berries, bananas, honey, coconut shavings, almond butter, whatever honestly.