2/3cup2% or Whole Milk {heated to warm}- egg whites can be substituted
2Large Eggs
1tbsp.Butter {melted}
2tsp.Sugar
1 1/2tsp.Baking Powder
1tsp.Ground Cinnamon
3/4tsp.Vanilla Extract
1/2tsp.Salt
Instructions
Add all ingredients to blender & blend on medium speed for 1 minute, until well combined.
Heat Cast Iron or Nonstick Skillet or Griddle to medium heat, spray or drizzle with cooking oil {I use Avocado Oil}, and pour circles of batter straight from the blender.
Cook low and slow to avoid burning.
Once several bubbles begin to appear on a pancake, flip to brown other side.
Top with butter and maple syrup, and ENJOY!
Notes
Refrigerator Storage Tip: Leftovers can be stored in the refrigerator up to 2 days.Make Ahead Freezer Storage Tip: After baking, flash freeze pancakes for 1 hour on a cookie sheet in a single layer, then transfer to a gallon freezer bag and store up to 2 months in the freezer.Reheating Tip: If frozen, thaw in refrigerator before reheating. When you're ready to enjoy, simply pop pancakes in the toaster straight from the refrigerator, and ENJOY!