Our breakfast routine during the week is pretty boring- oatmeal for the boys and a fruit topped yogurt bowl for me. It never changes… except on Sundays (and of course special occasions like birthdays and Christmas) when we have pancakes. Quentin loves them! These healthy pancakes, although a treat, are super healthy and packed with whole grain fiber and heart healthy extra virgin olive oil. We love to add blueberries or bananas to the batter while its cooking and serve with a dollop of greek yogurt and maple syrup.
1½ cups whole wheat flour (or a mix of whole wheat and another whole grain flour)
¼ cup of all purpose white flour
¼ cup sugar
2¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 cups almond milk
½ teaspoon vanilla extract
1/4 cup olive oil, plus some for frying
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the almond milk and olive oil and vanilla. Combine the dry and the wet ingredients, being careful not to over mix. Heat some oil in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and flip pancakes after bubbles rise to surface and bottoms brown, (about 2 to 4 minutes). Cook until second side is golden brown. Transfer pancakes to ovenproof plate in a 200-degree oven while remaining batches are cooking.