Sometimes (read: most of the time), the universe and I don’t agree on what I should eat for breakfast. One day, I plan for a smoothie. Only when I wake up it’s doom and gloom outside, so no smoothie for me. But somedays, I wake up to pouring rain and hail. Those are perfect pancake days.
But when you wake up at 10:30am, patter around for a bit, and don’t get around to breakfast until noon, there’s no one left to breakfast with. Or at least no one who feels the pressing urge to eat pancakes. So I made me some pancakes and coffee and took it to the sun room. It wasn’t sunny, but that way I could fully enjoy the gloom outside.
Since leftover pancakes are no fun, I turned this recipe into a single serving. (Also, no leftovers means I get to experiment with more recipes!)
Oh, and just to make things fun, let’s throw some coffee in!
I made this recipe twice. Once for lunch with a friend (not single lady style), and once for myself (totally single lady style). Hannah was a total sport when I sprung my pancake lunch on her, like “No biggie, where’s the butter?”. Basically, one of the many reasons I love her.
For the record, butter isn’t necessary. I rarely ever eat my pancakes with butter- I’m just not a buttery pancake type person. I just like to drizzle honey on my pancakes, even more than maple syrup. But if that’s your thing, have at it! This is a no judgement zone.
Coffee Pancakes, Single Lady Style
adapted from A Cozy Kitchen
makes 4 small pancakes perfect for 1
- 1/4 cup white whole wheat flour or all purpose
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp instant coffee granules
- dash of salt
- 3/4 tsp brown sugar
- scant 1 tbsp egg whites
- 1/4 cup buttermilk*
Combine dry ingredients in a small bowl and whisk until combined. Make a well in the center, then add the buttermilk and egg whites. Stir, but leave a few small lumps. Heat a skillet on medium-low heat and brush with butter or oil (I used neither, because mine was nonstick). Spoon some batter onto the skillet and cook until bubbles begin to form, then flip. Cook until golden brown, then remove from heat.
Nutritional information: 165 calories, 0.6g fat, 35g total carbs, 4.4g fiber, 6.5g sugar, 8.4g protein.
Note: This does not include any toppings. I also made my buttermilk by adding some lemon juice (about 1/2-1 tsp) in the 1/4 cup measuring cup, then topping with skim milk. I set it aside for a few minutes (usually 5-10), then add it to the mix.