7-Ingredient Pancakes from Scratch

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Confession: mornings are really hard for me. I don't wake up easily, I'm almost always grumpy, and I definitely don't function at 100%... More like 17.5%, actually. 

Breakfast has always been a half-a*s meal for me. Because, you know, making food requires effort and stuff. *eye-roll emoji*

With that being said, I need to tell you that these pancakes are so good, I am willing to wake up and make them and even possibly crack a smile before 9 a.m. They are THAT tasty. 

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These pancakes are made completely from scratch, which is awesome. There is nothing I love more than knowing exactly what ingredients are in my food! Also, I'm willing to bet you already have all of the ingredients in your pantry and fridge. 

The pancakes will take you about 2-3 minutes to make the batter and about 5-10 minutes to actually cook the pancakes. And then it'll take about thirty seconds to get them loaded up with fruit/syrup and into your mouth. Maybe exaggerating a bit on that last part, but you get where I'm going: THESE PANCAKES ARE THE BOMB!

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Every bite is sweet, fluffy, the perfect amount of moist and they wont leave you feeling weighed down or "stuffed" after!

What are your favorite toppings for pancakes? I love blueberries, strawberries, and maple syrup! xo - cort

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7-Ingredient Pancakes from Scratch
Ingredients
  • 1 1/4 cup flour (gluten free optional)
  • 1 tablespoon coconut sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup almond milk (or non-dairy milk of choice)
  • 2 tablespoons water
  • 2 tablespoons olive oil
Instructions
1. In a medium bowl, combine flour, sugar, baking powder, and salt. In a separate bowl combine the almond milk, water, and olive oil. Add the dry ingredients to the wet ingredients. Stir gently just until combined/moistened. 2. Lightly spray a large skillet. Non-stick skillets will work best. Heat the skillet to medium-high heat. Each pancake will be about 2 large spoonfuls of batter, or 1/4 cup. 3. Flip the pancakes when the top starts to bubble and you can slide your spatula under the pancake without any problem. Both sides of the pancake will be golden brown once it is done cooking. Serve immediately. *Top your pancakes with banana, fresh berries, maple syrup, and cinnamon! Leftovers can be refrigerated and will last for 2-3 days.
Details
Prep time: Cook time: Total time: Yield: 8-10 pancakes