Its been a hectic couple of months, with a lots of ups and downs and no signs of slowing down for at least another month! I can say one thing is for sure...there's always time for pancakes!
Breakfast is my favorite meal, both to eat and prepare. Thankfully, the Flap Jacked Protein Pancake mix takes the guesswork out of breakfast, and I'm able to add a variety of ingredients to customize the meal for my tastes that day. Here's today's recipe, Enjoy!
You will need:
1 1/2 cup Flap Jacked Buttermilk Pancake Mix
2 tbsp sliced almonds
1/2 tsp cinnamon
Dash of salt
1/2 cup unsweetened almond milk
1/2 cup cold water
1/2 tsp vanilla extract
1 tsp olive oil
First combine all dry ingredients, including the almonds. Then add in all the wet ingredients, mixing with a whisk just until combined. Set aside to rest while preheating a pan or griddle to medium low heat.
Spray pan lightly with olive oil, then pour about 2 tbsp of the batter per pancake. Flip each cake when bubbles start to show through the batter on top, then cook for another minute or so until browned. Repeat until all the batter is gone! Makes enough for 4...enjoy topped with a little maple syrup or honey, fresh fruit and a side of turkey bacon! 🤗
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Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.