These delightful pancakes are perfect for a cozy breakfast or brunch. Made without baking powder and eggs, they are light, fluffy, and incredibly easy to whip up. Enjoy them with your favorite toppings!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil (plus more for cooking)
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon cinnamon for added flavor
Instructions
Step 1: Prepare the Batter
-
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and cinnamon (if using). Whisk together until well blended.
-
In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract. Stir until combined.
-
Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for about 5 minutes to thicken slightly.
Step 2: Heat the Pan
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil.
Step 3: Cook the Pancakes
-
Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
-
Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown.
Step 4: Serve
-
Remove the pancakes from the skillet and keep them warm in a low oven (around 200°F) while you cook the remaining batter.
-
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or nut butter.
Tips
- For a thicker batter, add a little more flour; for a thinner batter, add a splash more milk.
- Feel free to add mix-ins like blueberries, chocolate chips, or nuts to the batter before cooking.
Enjoy your delicious, fluffy pancakes without baking powder and eggs!
“`
