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Categories:Viewed: 15 - Published at: 3 years ago
Ingredients
- 1 l/ 2 cup all-purpose flour (can sub 1/2 cup whole wheat flour or buckwheat flour)
- 1 tablespoon raw sugar (I use turbinado)
- 2 teaspoons baking powder
- 14 teaspoon salt
- 1 12 cups almond milk
- 12 cup apple juice
- 3 tablespoons almond butter
- 1 teaspoon pure vanilla extract
- 1 large apple, peeled, cored, and chopped
- 2 tablespoons chopped roasted almonds
Method
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a blender, combine the milk, apple juice, almond butter, and vanilla and blend until smooth.
- Pour into the flour mixture, stirring with a few swift strokes until just moist.
- Fold in the chopped apple and almonds.
- Preheat the oven to 200*F. Lightly oil a griddle or non- stick skillet and heat until hot.
- Ladle about 1/4 cup of the batter onto the griddle or skillet.
- Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes.
- Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer.
- Repeat with the remaining batter.
- Keep the cooked pancakes warm in the oven while preparing the remaining pancakes.
