Almond Poppyseed Pancakes
So fluffy and light, with delicious almond flavor. Low fat and whole grain.
Servings 12 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.
