2 cups whole wheat flour or all purpose
1 Tablespoon monk-fruit sugar granules or organic cane sugar
1/2 teaspoon Himalayan salt
1 heaping Tablespoon baking powder
2 large eggs, beaten well
1/4 cup melted extra virgin, non-flavored coconut oil or butter
2 cups nut milk, room temperature
1 teaspoon flavored essential oil or extract of your choice
In a small bowl, crack eggs and beat. Set aside.
In a medium size mixing bowl, sift together the flour, sugar, salt and baking powder.
Make a well in the center of the flour. Add egg mixture, cashew milk and melted butter. Using a whisk combine well and until mixture is smooth and lump free.
For cake like pancakes, reduce the amount of cashew milk – for thinner pancakes add additional milk.
Heat a well oiled pan over medium low heat. When warm ladle in 2-3 ounces of batter while making a circular motion with the back of the ladle to form a circle. Allow to cook about 2 minutes until bubbles form and edges turn brown. Flip, and continue to cook for an addition 1-2 minutes until golden brown. Remove to plate to cool. Continue until all batter has been used.
Variations: For those not watching glycemic index, top with fresh fruit, butter, low sugar maple syrup or eat plain with fresh fruit compote.
Cool, line individually on parchment or silicone mat and freeze for one hour. Once each pancakes are individually frozen. Remove and pack air-tight for quick grab and toast breakfast or snacks on the go.
Makes Approximately 3 3/4 – 4 cups of batter or 10 to 12 , 6 in pancakes