Be My Valentine Pancakes

Great for Valentine’s Day or just because! These pancakes are lower in phosphorus and sodium than most other pancakes.

Be My Valentine Pancakes

Ingredients

Serving size: 2 heart pancakes
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Servings:

Ingredients

1 3⁄4 cup
all-purpose flour
1 teaspoon
baking powder
1⁄2 teaspoon
baking soda
2  
eggs (large)
1 cup
almond milk (vanilla)
2⁄3 cups
water
1 teaspoon
vanilla

Directions

Instructions

  • Preheat skillet over medium-low heat
  • Add all the dry ingredients to a bowl and whisk together
  • In another bowl, blend together the eggs, vanilla, almond milk, and water
  • Add the wet ingredients into the dry ingredients
  • Mix together, but do not over mix.  Just enough to make moist
  • Scoop up about 1/3 cup batter and pour onto heated skillet
  • Flip the pancake when the bottom is a golden brown
  • Continue cooking until the other side is golden brown
  • Repeat for each pancake
  • Once all the pancakes are done, cut with a large (about 3 ½”) heart shaped cookie cutter

Notes

Notes

These pancakes go great with the Strawberry Syrup. You can also add a sliced strawberry to the pancake once it’s on the skillet and starts to bubble (the sliced strawberries look like hearts!)

Nutritional Analysis

Per serving
Calories: 156 kcal
Protein: 5 g
Carbohydrates: 31 g
Dietary Fiber: 1 g
Phosphorus: 102 mg
Potassium: 163 mg
Sodium: 151 mg