Almond Poppyseed Pancakes
I’ve noticed that every time I put almond extract in something, my husband and kids tell me how delicious it is. They don’t realize the common denominator is almond extract, but I do. These pancakes are no exception. They have a delicious flavor and make a fun, unique, delicous breakfast that is simple to make.
Soft, fluffy, and light even though they are whole-grain.
These are very low-fat, since there is no added fat and you can even use water instead of plant milk (which saves $$$). If you want extra fat/calories, use soy milk as the liquid and add 1/2 cup almond flour. I’ve tried these with
We make pancakes every Friday, so we have a few recipes that we love. Try them all!
Pumpkin Pecan Pancakes with Apple Syrup
The Fluffiest Whole Wheat Pancakes
Almond Poppyseed Pancakes
Ingredients
- 2.5 cups whole wheat flour or spelt flour
- 1.5 TBSP baking powder
- 1/2 tsp salt
- 1 tablespoon poppyseeds or chia seeds
- 2.5 cups water or plant milk
- 1 tsp almond extract (or lemon extract for lemon)
- 1/2 cup applesauce
- 3 tablespoons maple syrup or sugar (optional, I omit when serving with maple syrup on top)
Instructions
- Preheat skillet while you make the batter. Whisk dry ingredients together in a mixing bowl.
- Add the applesauce, water or milk, and extract and stir until combined.
- If using chia seeds, make the pancakes quickly before they soak up a lot of moisture and make the batter thicker. If that happens though, just add a little water.
- Use 1/4 cup measure to pour batter onto skillet. Flip when bubbles appear.
- Serve with fruit and pure maple syrup.
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