Birthday Sprinkle Pancakes
all purpose flour
(white, brown sugar or coconut sugar)
milk or water
(ex. coconut, olive, avocado, canola)
In a large bowl, mix together all purpose flour, sugar, baking powder, cinnamon, and sea salt.
In a separate bowl, beat egg with a fork, then mix in milk, cooking oil, and vanilla.
Add wet ingredients to dry ingredients and mix together. The batter should be somewhat runny. If it feels too thick, add 1/4 cup more milk or water.
Gently stir in rainbow sprinkles and mix together just enough that they're combined. Don't over mix on this step as sprinkles bleed their colors easily.
Heat a skillet over medium-high heat with a bit of oil. Add 1/4 cup of pancake batter and cook until bubbles form and begin to pop. Flip pancake to the other side and cook until golden brown.
Store on a plate under a clean dish towel until ready to serve. Pancakes can be stored in the fridge in a sealed container for up to one week.
Serve with whipped cream, maple syrup and more sprinkles!
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