A Friday night out with friends. A few drinks. A lot of laughs. Good times. Good sleep. A lazy Saturday morning. Pancakes. It’s a great cycle, go with it. You work hard and deserve it.
Did anyone celebrate National Pancake day this past Tuesday? I sure did. I don’t really need an excuse to eat pancakes, but it’s nice to have one sometimes. Most of the time, the fact that it is a Saturday or Sunday morning is enough of a reason to whip up a batch of fluffy, delicious pancakes. Eaten in bed is optional, but preferred.
Fluffy Saturday Morning Pancakes
makes about 5 pancakes
1 cup almond milk (or milk of choice)
1 tsp apple cider vinegar
1 cup whole wheat flour (if you don’t like the taste of baked goods with solely whole wheat flour you can sub half all-purpose)
1 Tbsp organic sugar
1 tsp baking powder
1/2 tsp baking soda
1-2 tsp cinnamon (Depending on how much cinnamon you like. I like a lot)
pinch of salt
1/4 cup unsweetened applesauce
1 Tbsp olive oil
1 tsp vanilla
mix-ins (you can add anything you wish, such as blueberries, strawberries, apples, bananas, chocolate chips, nuts, seed, shredded cheese, etc)
1. Spray griddle or pan with cooking spray and heat over medium-high heat.
2. Combine milk and vinegar and set aside to curdle for a few minutes.
3. In a large bowl, combine all dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, salt).
4. Once milk has curdles slightly, add applesauce, olive oil and vanilla and whisk.
5. Add wet ingredients to dry and combine just until all dry ingredients are moistened. Batter should still be lumpy, don’t over mix. Fold in mix-ins.
6. Pour or spoon batter onto hot griddle, wait for bubbles to begin forming on pancake, flip and cook other side. Cooks for about 2-3 minutes per side. Continue with remaining batter.
7. Top with syrup, honey, agave, nut butter, powdered sugar, or whatever you prefer on your pancakes!
Pancake stack topped with a mix of honey and PB2.
That’s how you start a Saturday. This song doesn’t hurt either.