My secret pancake recipe

Happy Sunday! Today I wanted to share my pancake recipe to you, because I love making them for breakfast on Sundays and they are really quick, easy and fun to make. 

    In order to get my secret formula, I first got insipired by a nutrition book in Spanish called Comida que sana, which I have in my kitchen for looking up different ways of making meals. Its recipe for pancakes is very similar to mine, but there are some ingredients that I choose not to use and instead I replace them with other ones. 

    Here are the ingredients:

- 225 g of spelt wheat flour or buckwheat flour (this last kind of flour is gluten-free, very rich in fibre and in vitamins and minerals. It is also linked to several health benefits, including improved blood sugar control and heart health).

- 1 teaspoon of cinnamon powder

- 1 teaspoon of baking powder

- 275 ml of soy milk (or oat milk) 

- 1 egg (medium or large) 

- A pinch of salt 

    For later: some butter for cooking and any topping that you like. I normally use chocolate or honey and berries. 

 And these are the steps: 

1. Mix the flour, the baking powder, the cinnamon and the salt in a bowl. In another bowl, mix the milk with the egg. Then, slowly add this last mixture to the dry ingredients, stirring constantly until you end up with a smooth pancake batter. 

2. Heat a frying pan and spread butter at its base. Then, pour approximately ¼ cup of the batter for each pancake. Cook until the surface of the pancakes have some bubbles and a few have burst (that takes from 1 to 3 minutes), then flip carefully with a thin spatula. 

3. Transfer to a plate and keep going until there’s no mixture left! I usually place a bowl with hot water underneath, so that the heat conducts to the plate and therefore to the pancakes. It’s a great way to keep them warm. 

4. Serve with desired toppings and enjoy!