Directions

• 1.

  Combine the flour, Truvia^® Natural Sweetener, baking powder, baking soda and salt in a large-sized bowl. Whisk together.

• 2.

  Make a well in the center and add the milk, slightly cooled melted butter, vanilla extract and egg.

• 3.

  Whisk together until smooth (there may be a couple of lumps but that's okay).

• 4.

  Set the batter aside and allow to rest while heating up your griddle.

• 5.

  Heat a griddle over low-medium heat and lightly grease the pan.

• 6.

  Pour ½ cup of batter onto the griddle.

• 7.

  When the bubbles begin to appear on the surface, flip with a spatula and cook until golden.

• 8.

  Repeat with remaining batter.

Optional (will affect nutritional information):

• 9.

  Try adding ½ cup of pecan or dark chocolate chips to the batter.

• 10.

  To add berries or other fruit like bananas or cooked, softened pears and apples to pancakes without any effects, pour the batter into your prepared pan, then place the fruit on top of the pancake while the batter is still wet and unset. Dab a bit of extra batter on top of each of the berries you placed to seal them in and protect them slightly from the heat of the pan. When you add the fruit in this way, the fruit doesn’t have a chance to dye the batter.

• 11.

  Add 2 tsp of cinnamon to the batter or 1 tsp of almond extract, to spice things up.

• 12.

  For fun fall pancakes add ⅓ cup pumpkin puree and 2 tsp of cinnamon and remove a ¼ cup of the milk.

• 13.

  Top pancake with honey, maple syrup, jam, and/or frozen yogurt to add even more flavor.

• 14.

  Try 1 ½ cup almond milk and ¼ cup coconut oil for a non-dairy version.