Pancakes are quite probably one of my favorite comfort foods. Feel free to add whatever toppings of your choice, whether it be fresh fruit, powdered sugar, dairy-free chocolate or maple syrup. I also like to make my pancakes in special shapes like hearts for special occasions, and I've even been known to shape them like teddybearsfrom time to time.
These fluffy flapjacks are easy to make for a relaxing weekend brunch or for weekday mornings. I like to keep a mixture of dry ingredients for mypancakesand biscuitsin labeled airtight containers in the pantry for mornings on the go.
Makes 8 large pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1 cup all-purpose flour
- 3 T. sugar
- 2 t. baking powder
- ½ t. salt
- 1 cup unsweetened plain almond milk or other non-dairy milk
- 1 large whole egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 1 ½ t. canola oil
1. In a medium-sized mixing bowl, sift together the flour, sugar, baking powder and salt, making a well in the center.
2. In a separate bowl, whisk together the almond milk, whole egg, egg yolk and canola oil until well combined. Add to the well in the dry ingredients and mix until just combined. (Batter should still have some lumps.)
3. Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Once hot, add the batter to the pan, about ¼ cup at a time, flipping when bubbles begin to form on the surface of the pancakes and the edges begin to rise. Cook the other side of the pancakes for about 1-2 minutes more, or until golden brown. Repeat until all of the batter is used, keeping the pancakes warm either on a plate beneath a towel or in a 200 F. oven. Serve with toppings of choice.