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
So fluffy and light, with delicious almond flavor. Low fat and whole grain.
- 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)
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Preheat skillet while you make the batter.
Whisk dry ingredients together in a mixing bowl.
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Add the applesauce, water or milk, and extract and stir until combined.
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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.
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Use 1/4 cup measure to pour batter onto skillet. Flip when bubbles appear.
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Serve with fruit and pure maple syrup.
