A Sunshine Morning Pancakes
These pancakes were a huge hit for a healthy breakfast! Made with whole wheat flour, agave nectar, and a dash of cinnamon. I warmed the oven and kept the pancakes warm while I finished the batter. This batter made about 20 pancakes about 4 inches wide. Individually freeze any leftover pancakes for a quick breakfast or snack option. I served them with sliced strawberries, bananas, and almonds.
1.5 cups of Organic Whole Wheat Flour
1 teaspoon of baking powder
2 cups of Vanilla, Unsweetened Almond Milk
2 egg whites
1 tablespoon of agave nectar
1 teaspoon of cinnamon
1. Combine all ingredients in a mixer.
2. Heat a large non-stick pan. Use a ladle to make small pancakes. Once the cakes are bubbly, flip.
In Health and With Grace,