These honey-scented hotcakes are light and satisfying, and they're favorites among dairy-free kids. Feel free to use agave nectar or maple syrup in place of the honey if you prefer.
Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/3 cup wheat pastry flour
- 2 t. baking powder
- 1/4 t. cinnamon
- 1/4 t. salt
- 1 cup plain dairy-free almond milk or soy milk
- 1/3 cup carbonated water
- 3 T. honey
- 1 T. dairy-free soy margarine, melted
- Canola or vegetable oil, for cooking
- Powdered sugar, for serving
Preparation:
1. In a medium-sized mixing bowl, sift together the flours, baking powder, cinnamon and salt. In another small bowl, whisk together the dairy-free milk, carbonated water, honey and dairy-free soy margarine until well combined. (If your honey or liquids are cold, mix the honey with the melted soy margarine before adding in the other liquids to help it dissolve.) Add the wet ingredients to the dry, mixing until just combined.
2. Brush a heavy-bottomed skillet or griddle lightly with oil. Heat over medium-heat, adding the batter in 1/4 cup additions once hot, taking care not to let the pancakes touch one another. Once bubbles begin to form on the surface of the pancakes, use a metal spatula and flip to cook the otherside until golden brown. Repeat until all of the batter is used. Serve pancakes warm with powdered sugar and a drizzle of honey.
