Fruit Filled Pancakes
serves 4-6
Fruit Filled Pancakes
Make special pancakes anytime! Add slices of your favorite fresh fruit or berries to my light fluffy pancake recipe to create an easy but memory filled breakfast experience.
3/4 cup plant based milk
2 tablespoons white vinegar
1 tablespoon arrowroot + 3 tablespoons water
1 cup whole wheat pastry flour
1-1/2 tablespoons raw sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 cups sliced fresh fruit or berries
2 tablespoons white vinegar
1 tablespoon arrowroot + 3 tablespoons water
1 cup whole wheat pastry flour
1-1/2 tablespoons raw sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 cups sliced fresh fruit or berries
- In a small bowl, combine the milk and vinegar, let sit for 5-10 minutes to sour.
- In a second small bowl, combine 1T arrowroot and 3T water, set aside.
- In a medium size bowl, mix the flour, sugar, baking powder and salt. Make a well in the middle of the batter, add the milk and arrowroot mixtures. Stir until blended but still a little lumpy.
- Heat a griddle over medium heat. Coat with cooking spray.
- Pour 1/4 cup batter on hot griddle. Arrange fruit pieces or berries on top of pancakes.
- Flip when pancakes have little bubbles forming on the surface and the edges look dry.
- Cook until golden on both sides. Serve warm with your favorite syrup.
Based on 4 servings with 1-1/2 cups strawberries and 1-1/2 cups bananas.
Calories 224, Fat 1.7g, Cholesterol 0mg, Sodium 175mg,
Carbohydrates 47.9g, Fiber 5.9g, Sugars 12.5g, Protein 5.6g
Calories 224, Fat 1.7g, Cholesterol 0mg, Sodium 175mg,
Carbohydrates 47.9g, Fiber 5.9g, Sugars 12.5g, Protein 5.6g
