Healthier Cake Batter Pancakes

Yesterday was my little brother Parker's 12th birthday! YAY! Happy Birthday punk!

Parker is not only a little dare devil but a smart, adorable ball of energy that I wouldn't change for the world. So much love for my nugget. 

Aren't birthdays the best? You can put sprinkles on anything and no one will question it. Starting off with.. PANCAKES! These pancakes have actual cake mix in the batter so they have this truly authentic, delicious birthday cake flavor. I wanted to make them a bit healthier than normal pancakes too so keep an eye out for the healthy alternatives I opted for. They are perfectly fluffy and sweet and out-of-this-world good!! 

 

Makes about 8-10 6-inch pancakes  

image.jpg
image.jpg
image.jpg
image.jpg

INGREDIENTS

1 Cup Gluten-Free Flour  

1/2 Cup Gluten-Free Cake Flour (White or Yellow) 

3 Teaspoons Baking Powder

1 Teaspoon Sea Salt

1 Tablespoon Coconut Sugar (or any sweetener of your choice) 

1 Cup Vanilla Unsweetened Almond Milk

1 Egg at Room Temperature

3 Tablespoons Greek Yogurt   

1/4 Cup Rainbow Sprinkles

 

DIRECTIONS

1. In a large mixing bowl with a whisk, mix together flour, cake mix, baking powder, salt and coconut sugar. Then add almond milk, egg and Greek yogurt just until incorporated. Careful not to over mix! Then add sprinkles and mix a couple beats. Set aside to thicken. 

2. Using a griddle or a flat pan, heat stove to a low-medium flame. Spray with a non-stick cooking spray. 

3. Pour about 1/4 Cup of the batter on the pan. Cook about 3-4 minutes or until the edges are browned and there should be bubbles coming up in the middle of the pancake. Flip and cook for another 2-3 minutes. When you press down on the pancake, it should bounce back and not feel mushy. 

Top with whipped cream or frosting and enjoy!! 

image.jpg