Main Dishes

Whole Wheat Caramelized Pancakes

73

Fluffy pancakes with a rich vanilla, almond caramelized flavor!

6
Pancakes:
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 cup light brown sugar
1 teaspoon vanilla
3 tablespoons water
1 cup almond milk
2 eggs
3 Tablespoons browned butter

Vanilla Almond Caramel Sauce:
1/2 cup brown sugar
1/4 cup water
1/2 teaspoon vanilla
1/4 cup vanilla almond milk
Pancakes: 1. Brown your butter--Cut the butter into pieces and place in metal saucepan. Turn heat on medium and melt the butter. It will start foaming; whisk continually until brown specks form and butter becomes a dark amber color. Pour into a bowl to cool. 2. Caramelize your brown sugar--Place sugar in a saucepan with the 3 tablespoons of water and vanilla. Stir to dissolve. Over medium heat, cook until mixture is a rich brown color. Pour into a bowl to cool. 3. Sift your flour. Mix in the baking powder. 4. Separate your eggs. Mix the egg yolks, browned butter, caramelized sugar, and almond milk. You may see specks of butter and sugar that have begun to solidify. This is not a problem, just mix well. 5. Using an electric hand mixer, beat the egg whites until they have stiff peaks. 6. Gently whisk the flour mixture with the milk mixture, stirring as little as possible. Batter will be lumpy. 7. Preheat an electric skillet to about 350 degrees Fahrenheit. 8. Fold the egg whites into the batter. It does not need to be completely mixed in, just incorporated. 9. Use batter immediately. Pour batter onto the griddle. Drizzle a bit of the almond vanilla caramel on top of the cake. Flip when bubbles begin to pop. 10. Enjoy alone, with more caramel, or your favorite topping! Vanilla Almond Caramel Sauce: 1. Mix the brown sugar, water and vanilla together in a small saucepan. 2. Cook on medium heat for about 5 minutes, stirring frequently. If the mixture starts to foam up too much, turn down the heat. 3. Add the almond milk and cook on medium heat for about 10 minutes, stirring frequently. 4. Remove from heat to cool. The sauce will be fairly runny, but will thicken slightly.
Nutritions

Calories
242

Sodium
61mg
2% DV

Fat
8g
13% DV

Protein
4g
8% DV

Carbs
43g
14% DV

Fiber
3g
13% DV