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Traditional Pancakes with a Twist

Prep Time:

20 minutes.


12 to 13


Dry ingredients:

2 cups Bob's Red Mill All Purpose flour or Baking flour

Handful of quick cooking oats

2 tsp. baking powder

3 heaping teaspoons coconut sugar

2 tsp. sea salt

2 shakes of powdered cinnamon

Wet ingredients:

1/4 cup melted unsalted butter

1 + 1/4 cup milk of your choice

1 tsp. pure vanilla extract

1 well mashed banana

1 large egg, beaten 


In a large bowl, stir the dry ingredients well with your spurtle and always pound out the lumps well, using the knobby end. Stir, stir and stir!

Whisk the dry ingredients in a large measuring cup and then pour into the dry ingredients. Stir until just blended, using your spurtle.

Using a large serving spoon, put one serving spoon of batter onto a medium heated griddle or a frying pan. When bubbles begin to form in each pancake, flip and cook the other side of each pancake. Check for doneness by peaking under each...2 minutes or so will do. Then remove and stack in a serving bowl.

Makes 12 to 13 delicious pancakes! 

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