“Perfect,” meaning, about as good for you as pancakes can be while still tasting incredible.
Tip: If mornings are typically too busy for pancaking-making, make a double batch and freeze half of them for next time. (Put pancakes on a baking sheet in a single layer in the freezer until frozen, then store them in a freezer bag or container. Reheat in a toaster oven or microwave.)
- 1 cup white whole-wheat flour
- ¼ cup all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
- 1 ½ cups almond milk
- 2 tablespoons pure maple syrup
- 3 tablespoons applesauce
- Coconut oil (or oil of choice) for lightly coating pan
- Combine flours, baking powder, and salt in a bowl. Use a whisk to make sure all ingredients are combined.
- Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels — it should be goopy like an egg white).
- In a glass measuring cup (or a separate bowl), combine almond milk, maple syrup, applesauce, and flax egg.
- Gently fold the wet mixture into the dry mixture only until all ingredients are wet — do not use a mixer or over-stir.
- Lightly coat pan or griddle with coconut oil (or your oil of choice) and heat until hot (but do not allow oil to smoke). Pour out ¼-cup measurements of the batter. Flip pancakes when bubbles appear in the middle and edges start to look golden. Serve immediately with pure maple syrup, fresh fruit, chopped nuts, toasted coconut, or whatever else you love.