Servings: 3
Start by putting a griddle or non-stick skillet on stove top set to medium-high heat.
Ingredients:
- 1/3 cup whole-wheat flour
- 1/3 cup all-purpose flour
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large eggs
- 1 1/3 cup unsweetend silk almond milk (you can use a regular low fat milk but the almond milk adds a nice flavor and I don’t drink milk from a cow
)
- 2 teaspoons Splenda Brown Sugar Blend
- 1 tablespoon cinnamon
Combine flours, baking power and baking soda. Then add sugar, egg, salt and milk. Whisk to combine.
Pour 1/4 cup batter onto hot pan. Flip when edges are golden and top is bubbled.
Serve immediately with usual favorite pancake accouterments: butter, syrup, chopped fruit (see below)
Upgrade it:
Add chopped fruit to aliquoted batter in pan as it cooks and top with a little more batter. Alternatively, put chopped fruit onto cooked pancake.
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