Extra Sweet & Creamy Coffee Pancakes
Yields: 4 servings
 
Ingredients
  • 1 cup whole wheat pastry flour (or all-purpose flour)
  • ⅓ cup malted milk powder
  • 2 tablespoons instant coffee (or espresso powder)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ cup milk (I used skim)
  • ¼ cup Coffee-mate Extra Sweet & Creamy
  • 1 teaspoon vanilla extract
  • 2 tablespoons canola oil
Instructions
  1. In a large bowl, whisk together flour, malted milk powder, coffee, baking powder and baking soda.
  2. In a separate bowl, whisk milk, Coffee-mate, vanilla and oil.
  3. Add milk mixture to flour mixture and fold until combined. Let batter sit for 10 minutes.
  4. Meanwhile, grease and preheat griddle to medium (I set my electric griddle to 325° F and then adjust as needed).
  5. Pour ¼ cup batter onto griddle for each pancake (my pan holds 4 at a time). Cook for 3 to 5 minutes, or until set and bubbles start to form. Flip and cook an additional 1 to 2 minutes, or until set.
Notes
To make the Extra Sweet & Creamy Drizzle, combine ½ cup powdered sugar with 2 tablespoons Coffee-mate Extra Sweet and Creamy, and adjusted the amounts of sugar and Coffee-mate until desired consistency is achieved.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/03/05/extra-sweet-creamy-coffee-pancakes/