Hoorah, Pancake day is tomorrow and lots of children will be requesting pancakes for supper! Finding a VEGAN pancake recipe that produces yummy pancakes has been a challenge over the years as my son is Dairy and egg intolerant, but NORA COOKS pancake recipe is great, so I had to share it with you. The pancakes are made with 6 easy pantry staples you probably have on hand right now, and made in 1 bowl, this recipe can easily doubled, tripled or even quadrupled.
Ingredients (Metric)
188 g all purpose flour *see notes for options
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
237 ml soy milk *or use almond, oat or coconut milk
118 ml water
2 tablespoons canola oil *may omit for oil free
How to make Egg and Dairy free Pancakes:
First, whisk together the dry ingredients in a large bowl – flour, baking powder, salt and sugar.
Pour in the non-dairy milk, water and oil.
Stir with a large spoon until just combined. A few lumps are okay; mix them too much and the pancakes will be dense.
Heat a large griddle or pan over medium-high heat. Grease the pan with a little vegan butter or coconut oil and drop about 1/3 cup pancake batter onto the pan. Cook until bubbles form, flip and cook for another minute.
How to store
They will keep in the refrigerator for up to 5 days, wrapped or in a covered container. Simply reheat in the microwave or toaster oven until warm.
They also freeze very well. To freeze pancakes, let them cool completely, then stack them in a large ziplock plastic bag. Try to get most of the air out of the bag, close and freeze. To re-heat, pop them in a toaster oven or the microwave until warm.
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