Description
Your favourite weekend breakfast just got a whole lot healthier!
Ingredients
Scale
- 2 cups whole-grain spelt flour (or sub for any whole grain flour!)
- 1 Tbsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- pinch of sea salt
- 1 cup unsweetened almond milk
- 1 cup non-fat Greek yogurt
- 1/4 cup unsweetened apple sauce
- 2 Tbsp raw honey
- 2 eggs
Instructions
- Combine dry ingredients in a medium size bowl.
- Combine wet ingredients in a large bowl.
- Preheat your griddle or pan on low-medium heat and place 1 tsp of cold-pressed extra virgin coconut oil.
- Pour dry into wet and gently fold together with a spatula. Do not over mix!
- Use 1/4-1/3C (depending on the size you like) to scoop batter onto pre-heated griddle.
- Once you begin to see bubbles come to the surface (about 3-4 minutes), flip the pancake over to finish cooking (about 2 minutes).
- Serve with some fresh fruit, yogurt and a drizzle of pure maple syrup.
Notes
Freezer Friendly
- This recipe is great to double or triple and freeze for an easy toaster breakfast.
Nutrition
- Serving Size: 4