Whole Wheat Almond Pancakes

Yes, I know pancakes are really nothing new. Most people already have their favorite pancake recipes on hand, but I'm mostly just posting this so that I don't have to take 5 minutes to look through all my recipes I've pinned. This post is mostly for me, but it's so good that I thought you might enjoy it, too.

We use this recipe quite often, as we are big fans of breakfast for any meal. I usually end up making a big ol' batch of them about once a month & Ruby is delighted with a special pancake "treat" once a week for breakfast. What kind of mom am I that pancakes are a treat? Oh, an awesome mom? Thank you very much.

Before you get all compliment-y on me, just let me tell you that I usually slather her pancakes with homemade applesauce instead of maple syrup. For one thing, she really doesn't need any more sugar-type-energy & for a second thing, I am kind of a maple syrup hoarder/snob. We buy the good stuff around here (please don't ever show up to my house with a bottle of Mrs. Buttersworth!) so I might get a little panicky when I see mounds of syrup oozing onto a plate.

Real maple syrup is one of those little things in life that just make it a little bit sweeter (yep, I went there). It's quite delicious in coffee (especially with whole milk & dark cocoa powder), it is scrumptious in basic almond granola & whole wheat corn bread, & of course, it pairs marvelously with these whole wheat almond pancakes.

Most people like to use vanilla extract in their pancake recipes & I agree that it's good. But just try some almond next time & if you're into almonds (I guess that's another food obsession of mine), you probably won't go back to those vanilla-y ways.

Whole Wheat Almond Pancakes

Ingredients
2 cups whole wheat flour
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp whole milk
1 tbsp almond flavoring

Slivered almonds
Butter

Directions
Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl & mix well with a spoon until there are no more dry spots (don't over-mix). Heat a large skillet on medium heat. Lightly coat with melted butter & pour 1/4 cup of pancake batter. When the pancake starts to bubble, add a bit of slivered almonds. When the bubbles settle & the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Recipe adapted from Skinny Taste