A lovely breakfast treat for my boys and they love this quick pancake stack!
2 cups self-raising flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp xylitol or sweetener of choice to taste
A crack of Himalayan pink salt
2 Tbsp butter melted
1.5 – 2 cups of milk
Pancake syrup or chocolate syrup (optional)
Whisk all the dry ingredients together.
Combine the melted butter with 1 cup of milk and add to the dry mix.
Whisk and add milk as needed to make a smooth batter.
Heat a pan on medium.
Spray the pan with cooking spray.
Add 1/4 cup batter to the pan and cook till bubbles start forming on the top.
Flip and cook on the other side.
Stack the pancakes and pour them with syrup before serving.
This batter can also be used as a savory crepe by thinning put the batter and omitting the sweetener.
Prepared, tried, and tested Caashifa Adams Young
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