Last Sunday, I was CRAVING pancakes like nobody’s business. Like most (lazy) Sundays, I wasn’t really in the mood to get up, get dressed and go out for breakfast or brunch. Instead, much to E’s delight, I decided to make pancakes at home.
As I mentioned in a previous post, we have been exclusively buying almond milk recently due to its longer shelf life. It took us about a week to get adjusted to the taste. Not too bad! When I have used it as a milk substitute for cooking and baking, I have not noticed a difference at all. So almond milk went into my Sunday pancakes. They turned out light, fluffy and delicious! I topped them with a few slices of fresh banana and some Hill Farmstead Bourbon Barrel Aged Maple Syrup. YUMO!
Almond Milk, 1 cup
All Purpose Flour, 1 cup
White Sugar, 2 tablespoons
Sea Salt, 1/2 teaspoon
Vegetable Oil, 2 tablespoons
Baking Powder, 2 teaspoons
- In a small bowl mix together the almond milk, egg, and vegetable oil with a whisk. Set aside.
- In a medium size bowl mix together all of the dry ingredients. Once combined, slowly add the wet ingredients to the dry.
- Pour the batter into a large measuring cup.
- Heat a large skillet on the stovetop over medium heat. Drizzle a little vegetable oil in the skillet and wipe around with a paper towel.
- Slowly pour about 2-3 tablespoons of batter for each pancake into the skillet. I was able to fit 4 pancakes in my skillet. Be careful to give each pancake enough room to breathe and for flipping.
- Cook the pancakes until the surface have some bubbles and they start to burst, about 1-2 minutes. Flip with a spatula and cook until the underside is browned.
- Transfer the fully cooked pancakes to a large plate.
- Once all of the pancakes are removed from the skillet, rub with oil again until you are out of batter.
- Serve warm with your favorite toppings and syrups!