This is not a pancake. This is my husband the veteran. He saves the world every day.
But this morning, in honor of Memorial Day (since my husband is a veteran twice over, patriotic holidays are a big deal around here!), I decided to make pancakes. And as my family devoured every last scrap of said pancakes, I knew the potpie would have to wait. These are simply too delicious to keep to myself. So good that I don't even have a picture - they were gone before I even thought about it.
They are delicious, possibly my favorite pancakes ever. And since they're vegan, all you egg-eaters can keep this in your arsenal for those mornings when you are out of eggs, or just feel like having a cholesterol-free breakfast food. It doesn't hurt that they're amazing!
Cinnamon Pancakesadapted slightly from Skinny B#$%*'s recipe
Makes 8 pancakes, so you'll probably want to double the recipe!
1/2 c. whole wheat flour
1/2 c. unbleached all-purpose flour
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 c. almond milk (or milk of your choice)
1 tsp. pure vanilla extract
2 Tbsp. canola oil
In medium bowl, stir together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In separate bowl, whisk together milk, vanilla, and oil.
Combine milk mixture and flour mixture and whisk until smooth.
Spray preheated griddle with nonstick cooking spray. Pour batter, 1/4 c. at a time, on griddle and cook until golden brown on both sides. Serve immediately with pure maple syrup.