Pancakes

What's better than pancakes? Nothing really. Unless, you have them for dinner. Breakfast for dinner is the perfect meal.

These are the fluffiest pancakes you will have ever tried. I promise!

If you add fruit, I recommend using fresh. I tried making some with frozen blueberries (defrosted) but it took some of the fluff away. Maybe the extra water. They still tasted good, but the fluff was gone, and fluff is key.

You make think this recipe as a lot of baking powder, and it does, but it makes it rise and makes a light, airy batter.

Pancakes (Vegan)

1 cup flour

1 tbsp sugar

2 tbsp baking powder 

pinch of salt

1 cup rice milk

2 tbsp canola oil, plus more for the pan

Heat a skillet, or large pan, over medium heat and coat with a small amount of canola oil. While the pan heats make the pancake batter.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the milk and oil. Whisk until just incorporated. Don't over mix!

Spoon the batter onto the preheated skillet and cook 2-3 minutes per side, or until bubbles have formed on the edges and golden brown.

(From Left: Chocolate Chip, Strawberry, and Chocolate and Strawberry)

Happy Friday!!

Kim