Breakfast/Brunch is, by far, my favorite meal of the day! I love to set aside some extra time in the morning or early afternoon to make something special. One of my go to foods to whip up is pancakes.
Many people automatically assume that a pancake can't be fluffy without an egg or isn't moist without the use dairy products. Well, I am here to share with you all how I make the most fluffy, moist, and delicious tasting pancakes! These pancakes are so quick to put together and have a beautifully spongey and fluffy inside with a slight crunch to it's outside.
I am in love with this recipe and have used it ever since I was diagnosed with severe food allergies at the age of two. I really hope you try making these pancakes. If you do, tag me in a picture of them on my Instagram: @nutritionallynicole
Yield: Each time I make this recipe, the yield is a bit different from the batch before. I made them this morning and was able to get 10 pancakes of about 2 inches in diameter.
1 cup unbleached all purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
a pinch of salt
a dash of cream of tartar
1/4 teaspoon pure vanilla extract
1 cup water (fill up until about 1/4 inch from the top)
Heat a pancake griddle on medium heat - feel free to spray with a non-stick spray.
Add all dry ingredients in a bowl. Mix lightly until combined. Then add the water and vanilla. I suggest adding the vanilla to the water, first, to ensure an even distribution.
Stir all ingredients together. DO NOT OVER MIX. The batter should be lumpy and not too watery. At this point, feel free to fold in any aded ingredients. I like to add in fresh banana slices or fresh blueberries.
Spoon the batter onto the griddle and cook on each side for about 2 minutes. When the pancakes begin to form bubbles on it's surface, that is your cue to flip them over.
Serving Tip: I love to dress my pancakes with fresh fruit, a drizzle of raw local honey (can substitute for a different sweetener if vegan), and a sprinkle of cinnamon.
Happy Brunching Loves! - Nicole.