A sweet morning treat, with extra fiber and protein in the batter. Be sure to top pancakes with sugar-free maple syrup.
Serves 4.
2 cups whole wheat flour
½ tablespoon baking soda
1 ½ tablespoons baking powder
1 tablespoon sugar
½ teaspoon salt
2 tablespoons almond butter
2 eggs
3 tablespoons vegetable oil
2 cups 2% milk
1 cup blueberries
½ cup strawberries, sliced
Heat a frying pan and melt 1 tablespoon of butter.
In a large bowl mix dry ingredients. In a small bowl mix eggs, almond butter, vegetable oil and milk. Add wet to dry and mix well. Let batter sit for at least 5 minutes before cooking (for fluffiness).
Pour batter onto pan, using about ¼ cup of batter per pancake. Top with berries before flipping.
When serving, top with fresh berries and sugar-free maple syrup.
