Having kids pretty much means having pancakes as an alternative breakfast. Wether its the weekend or weekday, you’ll find this recipe to be easy and simple making it a ‘best friend forever’ pancake recipe. It’s timelessness will win over all pancake lovers, kids and all! And the best part, it’s animal friendly!
You can top with any fresh fruit of choice, cashew sweet cream, pure maple syrup, maple nut butter syrup, 100% fruit spread, triple berry chia jam or any combination to suit your taste. You could also add fruit or dark chocolate chips to the batter at the end of mixing. Maybe add some spices of your choice such as cinnamon, vanilla, lemon or orange zest….have fun playing with ingredients and coming up with new versions to keep it fun and fresh.
Light and fluffy, these are my favorite everyday pancakes!
- 1 cup spelt flour or flour of choice
- 2 tablespoons organic cane sugar or coconut palm sugar
- 2 teaspoons baking powder (this will make them nice and fluffy)
- pinch of mineral salt
- 1 cup unsweetened almond milk, or non-dairy milk of choice
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, for cooking
Preheat: If using griddle preheat to manufactures instructions.
Make batter: Combine flour, salt, sugar and baking powder into a medium bowl or wide-mouthed pitcher. Add milk and vanilla, mix until well combined.
Cook: If using a skillet, heat oil on medium heat. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip, about 3 minutes per side.
Serve with syrup, fresh fruit or any dessert sauce of choice.
Makes about 6 pancakes, serves 3.
To make a vegan buttermilk, add juice of 1/2 lemon to the milk and let rest for about 10 minutes.
For thinner pancakes add more milk.
Make gluten free by using gluten free all purpose flour or other gluten free flour of choice.