Who said pancakes are only for breakfast? Not my family!
Pancakes are a mainstay quick meal at our house. Often we make them for Sunday morning breakfast and serve with bacon and fresh fruit. For my husband, they are a super quick weeknight meal when he is in charge of dinner. My girls LOVE pancakes for dinner!
I like that this recipe uses whole wheat flour. I make my own non-dairy "buttermilk" by combining apple cider vinegar with either plain almond milk or full-fat coconut milk. Both taste great! (Just avoid using the vanilla flavored almond milk.)
1 cup whole wheat flour
1 TBS brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 beaten egg
1 cup buttermilk (see below)
2 TBS sunflower oil
***Non-dairy Buttermilk- Put 1 TBS of apple cider vinegar into a glass measuring cup. Add in plain almond milk or full fat coconut milk until reaching the 1 cup measurement mark. Let sit for 5 minutes.
Mix together flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl or Kitchen Aid stand mixer. Combine egg, buttermilk, and oil in a separate bowl. Make a well in the center of the dry ingredients. Add wet mixture to dry mixture all at once. Stir until just moistened, batter may be lumpy. Thin with additional non-dairy milk if needed.
Heat griddle to medium heat. Pour about 1/4 cup of batter onto hot griddle. Cook for about 2 minutes. Flip pancakes when bubbles begin to surface and the edges are dry. Cook on second side for an additional 2 minutes or until done.
Serve warm with real maple syrup, crock-pot apple butter, of homemade strawberry jam (recipes to come!)
Recipe makes about 8-10 pancakes. I ALWAYS double to the recipe!!!!!
Freezer tip- Freeze extra pancakes between layers of wax paper in a ziploc freezer bag. Pop in toaster for a quick breakfast during the work week.
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