Yield: enough for 2 people
1 cup All Purpose flour
1/3 cup malted milk powder
3⁄4 teaspoon kosher salt
1 1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon cinnamon
3⁄4 cup almond milk
1 xtra large egg
1 teaspoon vanilla paste
3 tablespoon melted unsalted butter
Get your skillet or a large sauté pan nice and hot – not smoking hot, like my mom...but hot.
In a large bowl (or a bowl big enough to hold all of these ingredients) whisk your dry ingredients.
In a smaller bowl, whisk your wet ingredients until frothy.
Whisk wet into dry and add the melted butter. Mix just until combined and let your batter rest 5 minutes to thicken (this is where the leaveners start to party resulting in extra light and fluffy pancakes!)
Spoon your batter onto your hot, buttered skillet. Once you see bubbles popping it's time to flip - about 2 minutes. Use a thin spatula to gently flip your pancakes. Let them cook for another minute and move onto your plate! If you're cooking a lot or you're using a small pan, preheat your oven to the lowest it will go and pop your pancakes in there to keep warm.
Serve with REAL MAPLE SYRUP and whatever else you want to throw on there. My personal favorite is banana and walnuts.
Eat these anytime of day. Especially for dinner.
Fun tip: If your malted milk powder is all hard and dried out like mine was (who uses this stuff?!), you can pulse it in a food processor until it’s back to normal. The hard chunks WON’T dissolve while you mix, don’t even try.
If you don’t have any malted milk powder try adding Ovaltine®, Nesquik®, or a couple packages of hot cocoa mix. You never know what awesomeness may come of it!