So I’m sure you guys have figured out by now that I’ve developed quite the infatuation with French toast lately. I’ll admit it, I woke up this morning, on Pancake Sunday of all days, thinking about sinking my teeth into some soft and sweet, doughy French toast!
Has this pancake loving gal changed her ways?
Then, in the wake of the rapture, I felt the power of the pancake gods…French toast pancakes?! Nahhh, that wouldn’t work…
or would it?
You know what you find if you Google “French toast pancakes”? You get a handful of “recipes” that instruct you to take ready-made pancakes and dip them into an egg and milk mixture. Well, that’s just not how we do things around here, now is it?
Forget all about those mystery pancakes full of sodium phosfiddlefaddle and pyramids of monochemistrybooks…this recipe was screaming to be made from scratch!
French Toast Pancakes: (serves 1)
- 1/4 cup whole wheat pastry flour
- 2 tablespoons wheat germ
- 1/4 teaspoon baking powder
- 1/16 teaspoon salt (just a smidge)
- 1 teaspoon cinnamon
- 2 whole eggs
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple flavoring (optional, if omitting, use 1 teaspoon of vanilla)
Close your eyes and take a bite…
You’d swear you’re eating French toast!
If you had to choose to only have one for the rest of your life, what would it be, French toast, pancakes, or waffles?
I think you know MY answer to that!