Recipe by Audrey Parrish
I found this recipe on totalhealthandfitness.biz These pancakes are moist on the inside and, in my opinion, taste pretty dang good! You can be creative and add vanilla, cinnamon, blueberries, wheat germ...whatever. My daughter loves these pancakes with 100% pure maple syrup. Tips: Do realize these pancakes take a little more time to cook than regular pancakes made with flour and leavening agents. Do not cook on higher heat than medium or they will be too brown.
Top Review by madamenordica
I only made a half recipe and used 2 whole eggs instead of the egg whites. I also added a tsp of sugar (could've used stevia, will probably try it next time); 1/2 tsp vanilla & a dash of salt. These are the texture of french toast and just as tasty. I'll likely make it my go to pancake recipe as regular pancakes made with flour really bother my digestive system. So far these have not. Thanks so much!
Directions See How It's Made
- Blend in a blender or use an immersion blender (I use my kitchen aid immersion blender). Pour on non-stick griddle pan over medium heat. Flip when small bubbles start to form.
- NOTE: Do not use a whisk or hand held beater. The consistancy of the batter should be smooth, not lumpy.