These pancakes have about 6 times the protein of regular pancakes.
1 stick of butter, melted
1 1/2 c flour
3 1/2 t baking powder
1 t salt
2 t cinnamon
1 t vanilla
1 T sugar
approximately 1 c of milk
Optional ingredients for enhanced flavor:
(adding these spices make the pancakes taste a bit like pumpkin or sweet potato pie)
Mix together all dry ingredients.
Add in all wet ingredients, including the melted butter but not the milk, and mix.
Start adding milk 1/8 cup at a time, mixing after each addition, until it reaches the consistency you like. I like mine fairly thin, which is why I use almost a whole cup.
Heat pan to a medium to medium-low temperature.
When pan is hot, pour batter in 1/4 cup per pancake. I was able to make 16 5 inch pancakes with the above recipe.
Flip pancake when the batter starts to bubble and look matte rather than shiny, 80 - 90 seconds.
Cook other side for approximately 50 - 70 seconds.
Don't worry if you have too much batter. Go ahead and cook it up and freeze the extra pancakes.
I hope you enjoy! My kids love them (especially when I add food coloring)!