HEALTHY BREAKFAST PANCAKES
Lora Liu
Skip butter and milk for these fluffy pancakes. Drizzle with maple syrup then quickly topped with slices of banana, blueberries and a few chocolate chips before serving.
Ingredients
1 1/4 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
1 tablespoon ShanCha Camellia oil
Sift the flour, sugar, baking powder and salt in a large bowl. Whisk the water dn oil together in a small bowl. Make a well in the center of the dry ingredients and pour in the wet. Only stir until blended; the mixture should still be lumpy.
Heat a lightly oiled griddle or heavy frying pan over medium-high heat. Drop batter by large spoonfuls onto the heated surface and cook until bubbles form and the edges are dry. Flip over and cook until browned on the other side. Repeat with the remaining batter.