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Fluffy Whole Wheat Horchata Pancakes
Fluffy Whole Wheat Horchata Pancakes (Fiesta Fridays)
Author: 
Recipe type: Breakfast
Cuisine: Mexican
Serves: 8 pancakes
 
Ingredients
  • 1 cup whole wheat flour
  • 2 tablespoons raw sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup horchata almond/rice pulp
  • 1/2 cup horchata
  • 1 egg, whisked
  • toppings: chopped raw or roasted almonds, agave or maple syrup, ground cinnamon, bananas, etc
Instructions
  1. Add whole wheat flour, sugar, baking powder and salt to a medium bowl and whisk to combine.
  2. In a separate bowl, combine horchata pulp, horchata and egg. Add wet ingredients to dry and mix until just combined.
  3. In a preheated and greased skillet, add a 1/4 cup of pancake mix and cook on low heat until bubbles form and the bottom of the pancake is set. Flip and cook for an additional minute or two on the other side.
  4. Garnish with chopped almonds, agave or maple syrup and ground cinnamon and serve warm. Can be stored in the fridge in an airtight container for up to 2-3 days.
Notes
If you do not have horchata pulp, replace with almond meal and reduce milk to 1/4 cup. If you do not have horchata use half almond milk and half rice milk or any kind of milk you have.

Nutritional information is a rough estimate using almond flour in place of horchata pulp and almond milk/rice milk in place of horchata.
Nutrition Information
Serving size: 1 pancake Calories: 136 Fat: 6.3 g Carbohydrates: 17.6 g Sugar: 3.4 g Fiber: 3 g Protein: 5.1 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/05/23/whole-wheat-horchata-pancakes-fiesta-fridays/