Ingredients
- 1 ½ cups all purpose flour
- 2 Tbsp sugar - (white, brown sugar or coconut sugar)
- 1 Tbsp baking powder
- 1 Tbsp ground cinnamon
- ¼ tsp sea salt
- 1 large egg
- 2 cups milk or water
- 1 Tbsp cooking oil - (ex. coconut, olive, avocado, canola)
- 2 tsp vanilla extract
- ¼ cup rainbow sprinkles
Instructions
- In a large bowl, mix together all purpose flour, sugar, baking powder, cinnamon, and sea salt.
- In a separate bowl, beat egg with a fork, then mix in milk, cooking oil, and vanilla.
- Add wet ingredients to dry ingredients and mix together. The batter should be somewhat runny. If it feels too thick, add ¼ cup more milk or water.
- Gently stir in rainbow sprinkles and mix together just enough that they're combined. Don't over mix on this step as sprinkles bleed their colors easily.
- Heat a skillet over medium-high heat with a bit of oil. Add ¼ cup of pancake batter and cook until bubbles form and begin to pop. Flip pancake to the other side and cook until golden brown.
- Store on a plate under a clean dish towel until ready to serve. Pancakes can be stored in the fridge in a sealed container for up to one week.
- Serve with whipped cream, maple syrup and more sprinkles!
The nutritional information provided is an estimate and is per serving.
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