Most days, I try to eat a nutritious breakfast, but what can I say? Some days just call for a big fluffy stack of glorious pancakes- unapologetically, of course.
INGREDIENTS:
- 1 1/4 C. Flour (all purpose)
- 2 tsp. Baking powder
- 1/2 tsp. Salt
- 2 T. Sugar (granulated)
- 1/2 tsp. Cinnamon
- 1 1/4 C. Almond milk
- 1 T. Canola oil (plus more for cooking)
- 1 tsp. Vanilla extract
- 1/2 Almond extract
DIRECTIONS:
In a large bowl, add all the dry ingredients and mix well. Add milk, oil, and extracts and combine with dry mixture until all the flour is incorporated. You are going to have lumps and that is ok. You want to make sure that you do not over-mix your batter.
Heat a large frying pan on medium high heat and add some oil (about a tablespoon if you like your edges crispy). Test to see if your pan is ready by dropping a tiny bit of batter in it. If it starts to bubble around the edges, you are good to go.
Use a ladle to add batches of your pancake batter. Let the pancakes cook until they start to bubble. Also look for the edges of the pancakes to dry up and get more defined. Turn down the heat to medium-low (your pan is probably really hot by now) and flip the cakes over to let cook through fully.
Sometimes, I like to put the lid on the pan to make sure the pancakes get cooked through and there is no problem with uncooked batter- if you have ever had a problem with this, give that trick a try. Otherwise, make sure your heat is low enough so the pancakes have time to cook through without burning.
Once the pancakes are out, keep them in a warming drawer or oven set on a low setting if not eating right away so they stay hot and fresh.
Add maple syrup, jam, fresh fruit, chocolate sauce or whatever your little heart desires and enjoy!
Are you going to try out these pancakes? What's your favorite recipe??? Let me know in the comments below!
xoxo
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