Recipe – Pancake Perfection

On Valentines Day last week, I decided to make a breakfast treat for my one year old son and myself: pancakes. I made raspberry pancakes, to go with the red and pink Valentines Day theme, with the added bonus that the fruit would be enough of a sweetener for his little taste buds.

Here’s my recipe, which made 4 pancakes (I had two, Roman had one and we had one leftover for the next day).

Ingredients:

1 cup whole wheat flour
1 teaspoon baking powder
Pinch of salt
1 egg, beaten
1 cup whole milk
1 tablespoon coconut oil
1 cup frozen raspberries, thawed

Directions:

Stir together all the dry ingredients. Slowly add the combined wet ingredients, stirring well. Add the raspberries to the batter when it is combined. Preheat an oiled griddle or pan on a medium heat. Add enough batter for a 4 inch pancake. When you see the top of the pancake bubbling, flip and cook the other side until both sides are browned (about 1-2 mins each side).

You notice I didn’t add any sugar – if you’re making these for adult humans, you could add 1 tablespoon of sugar. However, the raspberries went a long way towards sweetening the taste (and full disclosure, I had maple syrup on mine!)

There are other substitutions you could make for this recipe. I have a friend who has Celiac disease, so she substitutes almond flour for wheat flour, which she says has the added bonus of giving the pancakes a naturally nutty, sweet taste. Likewise, you could replace the whole milk with almond milk or rice milk. As far as the fruit goes, use whatever you have. Bananas, peaches, blueberries, strawberries – or more than one fruit!