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Fluffy Pancakes Without the Sugar Crash – Breakfast Smarter!

Make Fluffy Pancakes Without the Sugar Crash – Breakfast Just Got Smarter! with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup whole wheat pastry flour or oat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk or almond milk with 1 tbsp lemon juice
  • 2 tbsp unsweetened applesauce or mashed banana
  • 1 tbsp coconut oil or butter melted
  • 1 tsp vanilla extract
  • 1 tsp cinnamon optional
  • ½ cup frozen berries blueberries, raspberries

Method
 

  1. In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon until well combined.
  2. In a separate bowl, combine the buttermilk (or almond milk), applesauce (or mashed banana), melted coconut oil (or butter), and vanilla extract. Mix until smooth.
  3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. It’s okay if the batter is slightly lumpy; do not overmix.
  4. If using, fold in the frozen berries gently into the batter.
  5. Heat a non-stick skillet over medium heat. Lightly grease it with a bit of coconut oil or butter.
  6. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
  7. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
  8. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter. Serve warm with your favorite toppings.