Everyone loves pancakes right? My children love them and I knew I had to learn how to make them as fluffy as possible.

Imagine my joy when I found this recipe and tweaked it to my specifications (healthy as possible)

INGREDIENTS

1. 2 cups flour
2. 2 tablespoons of sugar
3. 4 teaspoons of baking powder (or 1 teaspoon of baking soda if baking powder is not available)
4. 1/2 teaspoon of salt
5. 1 large egg (protein source)
6. 1 1/2 cup milk (protein source)
7. 4 tablespoon of melted butter or oil (I like to use oil to ensure I am using more polysaturated fat and not a lot of saturated fat).
8. 2 teaspoons vanilla extract
9. 1 tablespoon of flaxseed/ chia seeds/ sesame seeds (flaxseeds are always my go to in this case). Additional fiber and protein source
10. 1 tablespoon of hemp hearts (protein source)

OPTIONAL add-ins:

2 ripe bananas (when I use bananas, I eliminate the sugar completely and use the bananas as my sugar source)

1 tablespoon of pomegranate powder (this also adds sweetness and gives the pancakes a pinkish hue).

Mix all the ingredients in bowl, until a thick runny batter is created.

I use a batter dispenser to achieve a circular shape and also use a non-stick gridle for an oil-free, flat surface.

Serve with syrup of your choice and remember to adhere to the portions on the bottles. This ensures you are sticking to the added sugar and calorie limits.

These pancakes also keep well in the fridge or freezer and can be heated up for future meals.

Just add syrup!!