My daughter asked me to make 4th of July pancakes. This is my healthy version. I used the fresh raspberries and blueberries from the farm yesterday. With the addition of whole wheat flour and flax seed, these babies didn’t blow my very hot, steamy run this morning.
3/4 cup + 1 tablespoon of whole wheat flour
3/4 cup of all purpose flour
3 tablespoons of sugar
1 tablespoon of baking powder
1 tablespoon flax seed meal
1/2 teaspoon salt
1 1/4 cup of almond milk
1/2 stick of butter, melted
1 tsp of vanilla extract
1 cup of berries (mixed blue/raspberries or whatever you have on hand)
In your stand mixer, paddle attached, blend the flours, sugar, powder, flax seed and salt. In a separate bowl, whisk milk, butter, eggs and vanilla. Then gradually add the wet mixture to the dry and blend. By hand, gently blend in the berries.
In your skillet over medium flame, add a pat of butter, let melt and then ladle some batter in to the hot pan. Flip when golden brown on one side (around 2 minutes).
— Knead to Cook