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Can we all agree that pancakes are the best excuse ever to have cake for breakfast? Especially when you top them with a healthy equivalent to cream cheese frosting…
Why graham flour in these pancakes? Because I wanted to try something new. In our pantry we have every flour you could imagine. The result? AMAZING!
Graham flour is hearty, flavorful and is the perfect energy rich ingredient to get your day started right! Don’t stress if you don’t have it though. You can play around with other whole grain flours you have in your pantry.
'--Pancakes
Prepare pancake batter. Whisk together dry ingredients in a large bowl. Whisk together wet ingredients separately. Combine all to make the batter. Heat a cast iron skillet or griddle over medium heat. Melt butter, ghee or oil in the pan. Spoon pancake batter onto hot pan. Heat for a few minutes until golden brown. Gently flip and cook for another minute or so. Until your pancakes are golden brown and cooked through.
Stir cream cheese and maple syrup until you have a well combined sauce. Add some milk and thin to desired consistency.
If your batter thickens too much simple thin out with some more milk.
Ingredients
Directions
'--Pancakes
Prepare pancake batter. Whisk together dry ingredients in a large bowl. Whisk together wet ingredients separately. Combine all to make the batter. Heat a cast iron skillet or griddle over medium heat. Melt butter, ghee or oil in the pan. Spoon pancake batter onto hot pan. Heat for a few minutes until golden brown. Gently flip and cook for another minute or so. Until your pancakes are golden brown and cooked through.
Stir cream cheese and maple syrup until you have a well combined sauce. Add some milk and thin to desired consistency.
If your batter thickens too much simple thin out with some more milk.
