Creating pancakes for breakfast seemed hard for the longest time…. and then I actually tried. And they weren’t half bad. And they’re actually quite easy (which I can say now that I’ve been making them for years, but trust me, they’re not that hard!).
To make the easiest pancakes you’ll ever make, here’s what you’ll need:
- 1 1/2 cups flour (or 1 cup white flour, 1/2 cup wheat flour)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4-1 1/2 cups almond milk
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 TBS coconut oil (can use 2 TBS vegetable oil if coconut oil isn’t in your pantry!)
- Griddle (I love this one that we got for our wedding!) or hot non-stick skillet with 1 TBS melted butter
- Mix the dry ingredients first
- Pour in 1 1/4 cup milk (you may need more but hold off for now), mix in with dry ingredients
- Add the eggs, vanilla and oil, use whisk to mix (it shouldn’t be totally smooth)
- IF you want to add in fruit (or chocolate chips, now is the time – add and mix well
- Griddle should be heated to 350 degrees, or skillet on med-high heat
- Use 1/4 cup measuring cup to drop pancakes on skillet/griddle
- Once you see bubbles start appearing on side that’s facing up, you can flip to the other side
- It should take about 2 minutes on each side but depends on how big/thick your pancakes are
- Serve immediately. If you have extras, put them in tupperware or a sandwich bag and refrigerate them.
PS – we’ve been drinking almond milk for a while now and recently discovered this disclaimer on the back of the carton:
“SILK ALMOND MILK WILL STAY FRESH 7-10 DAYS IN REFRIGERATOR AFTER OPENING”
…even though the expiration date is in December? Gross. Now we write the date in permanent marker on the cap once we open the carton. So, yeah.
Anyway, give the pancakes a shot. The first one is always the trickiest. And your whole first batch might be a fail, but you’ll get the hang of it. And you’ll love them. Also? It only takes about 15 minutes to make a batch of these babies!