Scrumptious, soft and delicious pancakes!
Every once and a while the hubby and I get a hankering for pancakes, over the years I have messed about with many... many... different kinds of pancakes; some vegan, some not, some whole wheat, mostly not, some banana, others blueberry, some chocolate chip, and even some peanut butter! After so much trial and error, I have found what I believe (and is highly husband approved, by the way!) to be my favorite yet, soft, fluffy, and bursting with flavor!
These have the added advantage of being able to easily become egg-free, making them also vegan! So if you have an egg allergy or are vegan you can omit the egg, replace it with mashed banana and still have absolutely scrummy pancakes.
Trust me, once you have these you will want to make them again and again! They are so versatile too that you don't have to make them blueberry, as I did. Toss in any fruit you like, but I really enjoy the bursts of blueberry throughout the fluffy pancake!
These are so simple you only need a few minutes to whip them up! Start by whisking your egg white until it is fluffy,(I use egg white instead of the whole egg simply because I find the yolk adds a certain "eggy" flavor to the pancake, the whites give it the structure you are looking for with eggs without that extra flavor)
OR
If you are making these egg-free start by mashing up a peeled, ripe banana in a large bowl.
Next add in the sugar, oil and milk. If you are using the banana method, you can omit the sugar as the banana is sweet enough for pancakes.
Add the flour and baking powder and mix slowly until combined. Be careful not to over mix, you should be more folding the mixture together. If you over mix the pancakes will become chewy in texture. It is perfectly fine, in fact great, if you have lumpy batter. The lumps cook away to leave you with perfectly fluffy little cakes.
Finally fold in the blueberries.
On a hot skillet, about medium heat, adjust depending on how quickly your pancakes are darkening, (I use a seasoned cast iron crepe pan for mine and it works wonderfully) put a tiny bit of butter (vegan or real) and use a ladle to pour the batter. I made smaller pancakes with this and was able to get about 3-4 pancakes each for my hubby and I.
Watch till the edges start to firm up and little bubbles appear all over the batter, when this happens flip them and cook for another minute or two. You can check to make sure they are all the way done when you poke the underside with your spatula, if it is still runny cook a little longer.
Serve warm with a pat of butter and real maple syrup (none of that fake stuff for these!)
And enjoy! Neither of us ever leaves any on our plates, they are that good! :p
Trust me, once you have these you will want to make them again and again! They are so versatile too that you don't have to make them blueberry, as I did. Toss in any fruit you like, but I really enjoy the bursts of blueberry throughout the fluffy pancake!
Pancakes:
(Serves 2)
- 1-1/4 cup all-purpose flour
- 1 tbsp sugar
- 1-1/2 tsp baking powder
- 1 egg white, beaten till fluffy OR 1 mashed, ripe banana
- 1 cup almond milk
- 2 tsp oil
- 1/2 cup frozen and cleaned blueberries
These are so simple you only need a few minutes to whip them up! Start by whisking your egg white until it is fluffy,(I use egg white instead of the whole egg simply because I find the yolk adds a certain "eggy" flavor to the pancake, the whites give it the structure you are looking for with eggs without that extra flavor)
OR
If you are making these egg-free start by mashing up a peeled, ripe banana in a large bowl.
Next add in the sugar, oil and milk. If you are using the banana method, you can omit the sugar as the banana is sweet enough for pancakes.
Add the flour and baking powder and mix slowly until combined. Be careful not to over mix, you should be more folding the mixture together. If you over mix the pancakes will become chewy in texture. It is perfectly fine, in fact great, if you have lumpy batter. The lumps cook away to leave you with perfectly fluffy little cakes.
Finally fold in the blueberries.
On a hot skillet, about medium heat, adjust depending on how quickly your pancakes are darkening, (I use a seasoned cast iron crepe pan for mine and it works wonderfully) put a tiny bit of butter (vegan or real) and use a ladle to pour the batter. I made smaller pancakes with this and was able to get about 3-4 pancakes each for my hubby and I.
Watch till the edges start to firm up and little bubbles appear all over the batter, when this happens flip them and cook for another minute or two. You can check to make sure they are all the way done when you poke the underside with your spatula, if it is still runny cook a little longer.
Serve warm with a pat of butter and real maple syrup (none of that fake stuff for these!)
And enjoy! Neither of us ever leaves any on our plates, they are that good! :p
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