Finally a recipe that assumes your kids will eat more than one pancake!
Pancakes are a weekend treat in our house and involve team work. I make the batter, but my husband does the frying because if you know what thing about me it should be this: I can’t flip a pancake to save my life.
These pancakes balance fluff and substance. They hold up with to a variety of toppings – though I am a bit of a purist and just want some vegan butter and honey on mine. Fried apples, apple butter, chopped berries and pecans sound good too! My family loves cinnamon, so I often add several shakes to the batter to spice it up. If you’re feeling extra festive, you could go all in with some pumpkin spice mix.
- 2 cups of plant based milk. I used organic unsweetened soy milk.
- 2 cups of all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- 4 tablespoons melted vegan butter or canola oil
- 2 tablespoons sugar
- Whisk dry ingredients together to break up clumps in the flour.
- Add plant based milk and butter (or canola oil).
- Politely ask someone else to cook them for you over medium heat. Turn them over when the bubbles start to emerge on the top and don’t press them too hard with the back of your spatula – you’ll ruin the fluffy texture!