Saturday mornings are really some of my favorites. The entire weekend is stretched out before you, brimming with possibility.
At my house we love reading the weekend edition of the newspaper while drinking our first cups of coffee. When it comes time for breakfast, I want something that feels special but does not require hours of effort. These pancakes are exactly that!
I posted this recipe on my Instagram a few weeks ago and have since made these hotcakes two more times. I do have a few other recipes on the blog, but this one if by far the most versatile when it comes to flavor substitutions.
Not in the mood for blueberries? Try subbing a different fruit like chopped apples or raspberries. Feeding a crowd of kids? Chocolate chips will likely be a hit. Interested in a tropical vibe? Toss in some shredded coconut flakes. I like to use white whole wheat flour, but I provide other options below.
Almond extract is crucial here to that truly classic aroma and taste, so I really do not recommend omitting.
If you don’t end up eating all of these in one go, they are easily frozen! Just be sure to freeze on a parchment-lined sheet individually before stacking in a container so that they do not stick together.
I hope you all enjoy this recipe as much as we have! It’s become a staple in the Garlic Head house and I can’t wait to hear what you think. The below makes about 8 pancakes.
- 1 cup flour of choice (GF 1 for 1, white whole wheat, and all purpose all work here)
- 1 TBS baking powder
- 1/4 tsp salt
- 1 TBS flax meal
- 1 TBS apple cider vinegar or lemon juice
- 3 TBS olive oil
- 1 TBS granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup almond milk
- 3/4 cup fresh berries or add-ins of choice
- In a large bowl, whisk flour with baking powder and salt. Set aside.
- In a smaller bowl, combine flax meal, apple cider vinegar, olive oil, sugar, vanilla extract, tsp almond extract, and almond milk.
- Slowly mix wet into dry and fold in berries gently. Be careful not to over-mix.
- Lightly oil a griddle, heat to medium-low, and scoop batter into 1/3 cup for each pancake. Cook for 4ish minutes, flip once puffy and bubbling, and cook 2-3 minutes more. Serve with nut butter, more fruit, and maple syrup!