Almost every Saturday and Sunday morning my kids ask me for pancakes. Truth be told, I am so sick and tired of making them that I try to invent something new every weekend just to avoid making the same old thing. But after a little bit of complaining (from me, not the kids) I usually cave and make them. I don't eat them myself because I don't function well on a high carb breakfast. If I eat carbs for breakfast I just feel like going back to bed so I stick to my trusted protein smoothie variations seven days a week. I also have an intolerance to eggs and the recipe calls for an egg so I really wouldn't feel well if I ate them. My husband and kids love them though so they must be good.
My six year old daughter took these pictures, by the way :) That's the size of pancake she eats!!!
1 3/4 cups spelt flour
3 tsp baking powder
1 1/4 cup vanilla rice milk (or soy or almond)
6 tsp olive oil
3 tsp maple syrup
1/3 cup fresh blueberries, mashed banana or chocolate chips (optional)
Mix dry ingredients in a bowl. Blend wet ingredients in blender on a low speed until all ingredients are blended together. Mix wet ingredients into dry. Fold in blueberries, bananas, or chocolate chips if desired. Poor a few tablespoons of batter into greased frying pan and flip when golden. Top with pure maple syrup and/or fresh fruit and enjoy.
P.S. I use the teaspoon to measure the olive oil because if you use the same spoon and follow with the maple syrup the syrup will not stick to the spoon. The oil will make it slip right out. Makes the measurement more accurate and clean up much easier :)