We all love Pancakes. We even celebrate International Pancake day.
My kids love to have pancake everyday. My goal is to feed them as much as nutritious and healthy. Once in a while we love to go IHOP and indulge ourselves into all those creamy and puffy waffles and pancakes loaded with sugary syrup 🙂
Here, I am sharing one of my nutritious pancake recipe. And good for Vegans too.
3/4 cup Whole wheat flour
1/4 cup Brown rice flour
1/2 cup Rye flour
1/4 cup Flax seed meal
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Sea salt
2 Tblsp Molasses
2 Tblsp Oil
1 tsp white vinegar
1 1/2 cup Buttermilk (need extra if the batter is thick) ( for vegans- use kefir or almond or soy or dairy free milk)
Shift all the dry ingredients. Mix all the wet ingredients separately in a bowl. Add dry ingredients gradually and stir well. There should not be any lumps left. Gently beat the batter for two minutes.Let it stand for 10 mins.
Heat the pan/griddle on medium heat. Lightly oil the pan. Pour 1/4 cup of batter.. When the holes appears flip the pancake and cook until the bottom is brown.
Serve with honey/jelly or fresh fruits.