Step 1

) Combine all dry ingredients (except sprinkles) in a bowl.  Whisk until combined well.  Add Hot water, egg whites, and extracts and whisk until smooth.

Step 2

id=”instruction-step-2″>2.) Heat a griddle over medium heat until nice and hot! Grease it with butter or avacado oil spray &  Pour the Pancakes onto it (I like to use 1/4 cup to pour).  Gently add a few sprinkles to each pancake and press lightly into the batter (or you can stir them into the batter before pouring but they don’t get as evenly distributed).  Let pancake cook until 1 side is firm and starting to brown (30-60 seconds) and you may see a bubble two (but they don’t bubble too much).  Flip and cook other side for 30 seconds or until cooked through.  You will know they are cooked through because they will rise quite a bit and look nice and fluffy!

Step 3

nstruction-step-3″>3.) Serve with with ample amounts of butter and sugarfree maple syrup. 🙂 Add whip cream or whatever your heart desires!

Step 4

struction-step-4″>4.) Store leftover pancakes in the refridgerator in an airtight container or ziploc bag.    Reheat in the microwave 20 seconds before serving again.  Keeps for 3-4 days in the fridge!