I’m fairly certain that the world would be a better place if more sprinkles were involved.

Sprinkles and unicorns.

But I’ll settle on just sprinkles.  Red and pink sprinkles.  Heart-shaped sprinkles.  I mean, you get the idea.  Just give me all the sprinkles, and I’ll be pretty darn happy.

Once again, my recent order of ChocZero Honest Syrups sparked the idea for these Valentine-inspired funfetti pancakes. The vanilla syrup just paired so nicely that I couldn’t stop myself from dousing my pancakes with it.  Luckily they are so much healthier than your typical store bought alternative, so I didn’t feel as guilty. For those of you who don’t want to purchase the syrups, you can totally still make these pancakes, but I’ll be honest when I say that it put the icing on the cake.  However, for those of you still hesitant to make the purchase, Cooking Classy makes a delicious sounding vanilla glaze to top her funfetti pancakes, that I’m sure would be just as yummy.

The recipe I used for these pancakes is my standard pancake recipe that I use to make all my single-serve pancakes, like these single serving black forest pancakes and these gingerbread pancakes for one, but altered slightly to take on that funfetti cake flavor.  Because honestly, who doesn’t want to eat cake for breakfast?

I know I do.

I tried looking around the Internet for some cake-flavor inspiration – I had this idea in my mind of what I wanted the flavor to taste like, but I wasn’t entirely sure how to achieve it.  Unfortunately, the majority of funfetti pancakes on the web use cake mix.  And while I’m certainly not opposed to literally eating cake for breakfast, I wasn’t too thrilled about opening a box of cake mix to only use one or two tablespoons.

So, on to the drawing board I went.  And I’m pretty darn happy with the outcome.

Funfetti Pancakes for One

serves 1, but can be easily multiplied to serve more

• 1/2 c. whole wheat pastry flour
• 1 1/2 tsp. sweetener*
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• pinch of salt
• 1 egg white
• 1/2 c. unsweetened cashew almond milk**
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 tbsp. sprinkles, plus more for topping
• ChocZero Honest Syrup – Vanilla (optional)
• whipped cream (optional)

In a medium bowl, mix together the whole wheat pastry flour, sweetener, baking powder, baking soda, and salt.

In a measuring cup, pour the 1/2 cup of cashew almond milk, then add your egg white and extracts.  Whisk to combine.

Make a well in your dry ingredients and pour you  milk and egg mixture in.  Mix until just incorporated.  Set aside to rest (I generally let it rest while I’m preheating the skillet).

Heat your skillet over medium heat and coat it with cooking spray.

Once your skillet is hot, add your sprinkles, and gently fold.  Try to keep the mixing to a minimal here, because the dye from the sprinkles will dye your batter, and we’re going funfetti – not tie dye.  Apparently I don’t listen to my own advice, and have partially tie-dyed pancakes.

Scoop the batter using a 1/4 c measuring cup.  When bubbles appear on the surface of the batter (about 1-2 minutes), it’s ready to be flipped.  Once the pancakes are flipped, cook for an additional 1-2 minutes or until golden brown.

Stack the pancakes on a plate and top with whatever you want: whipped cream, more sprinkles, ChocZero’s syrup, or topping of choice and enjoy!

 

*I chose erythritol as my choice of sweetener, but granulated sugar works just as well.

**Or milk of choice

 

 

Valentine’s morning breakfast?  I think so!