Be My Valentine Pancakes
Great for Valentine’s Day or just because! These pancakes are lower in phosphorus and sodium than most other pancakes.
Ingredients
Serving size: 2 heart pancakes
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Servings:
Ingredients
1 3⁄4 cup
all-purpose flour 1 teaspoon
baking powder 1⁄2 teaspoon
baking soda 2
eggs (large) 1 cup
almond milk (vanilla) 2⁄3 cups
water 1 teaspoon
vanillaDirections
Instructions
- Preheat skillet over medium-low heat
- Add all the dry ingredients to a bowl and whisk together
- In another bowl, blend together the eggs, vanilla, almond milk, and water
- Add the wet ingredients into the dry ingredients
- Mix together, but do not over mix. Just enough to make moist
- Scoop up about 1/3 cup batter and pour onto heated skillet
- Flip the pancake when the bottom is a golden brown
- Continue cooking until the other side is golden brown
- Repeat for each pancake
- Once all the pancakes are done, cut with a large (about 3 ½”) heart shaped cookie cutter
Notes
Notes
These pancakes go great with the Strawberry Syrup. You can also add a sliced strawberry to the pancake once it’s on the skillet and starts to bubble (the sliced strawberries look like hearts!)
Nutritional Analysis
Per serving
Calories: 156 kcal
Protein: 5 g
Carbohydrates: 31 g
Dietary Fiber: 1 g
Phosphorus: 102 mg
Potassium: 163 mg
Sodium: 151 mg
