Pancakes are our go-to weekend breakfast. If the girls had it their way, we'd have them Saturday and Sunday mornings, preferable with chocolate chips. Here's my basic recipe which produces about a dozen fluffy "buttermilk" pancakes.
2 c. all purpose flour
3 tbsp sugar
2 1/2 tbsp baking powder
1 1/2 tsp salt
2 c. non-dairy milk (I find soy works best, but any will do)
2 tbsp apple cider vinegar
1 tsp real vanilla extract
1/2 c. vegetable or coconut oil
Wisk together the dry ingredients in a medium bowl and set aside.
In a blender (yes, I like using a blender for pancake batter) add the non-dairy milk and apple cider vinegar and give the mixture a minute to curdle. When its curdled, add the vanilla and oil and blend until well combined. Add the dry ingredients about 1/3 at a time and pulse the blender until everything is well mixed...but not over-mixed. Of course, you could also just do this in a bowl :)
If you batter is too thick, thin it with a little bit more non-dairy milk.
Cook as usual on a non-stick skillet.
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