Hi world! I have a yummy recipe for you. Who doesn’t love pancakes?? This recipe is a staple in our house and when we make our batter we double it because it’ll last atleast 2 days in the refrigerator and maintain good quality 👍🏽👍🏽
You can add sliced banana, chocolatechips, blueberries, diced strawberries in the pancake while it’s cooking on the stove stop. Or even caramelize some apples and pour that deliciousness ontop of your cooked pancakes and really #treatyoself
I have not tried this recipe gluten free but plan on experimenting soon!! If you want to try before I do I’d recommend doing 3/4 cup gf flour blend and 1/4 cup of either coconut or oat flour and watch the consistency of the batter as you slowly mix in your liquids. You don’t want it too wet!
1 cup unbleached all purpose flour (if you use whole wheat flour that’s fine BUTT they won’t be as fluffy and soft)
1/4 tsp salt
1 tbsp sugar
1 tbsp baking powder
1/2 tsp vanilla extract
2 tbsp oil or melted vegan butter
1 cup plant based milk
(I also add 1 tsp cinnamon and 1/4 tsp nutmeg which is yummy unless you hate cinnamon)
Add dry ingredients to a bowl then whisk in wet. Do not over mix, you want the flour to be incorporated into the wet mixture then be done! Be aware the first pancake usually isn’t the prettiest but it should still be delicious! I usually eat the first pancake as I’m making the others 😂
You don’t want your pancakes too sweet or when you top it with syrup it’ll be wayyy too much 😵
This recipe will cook 6-7 nice sized pancakes. We enjoy our pancakes with fresh fruit, cinnamon and hemp seeds sprinkled ontop.