Pancakes are a weekend tradition in our home ever since I was a child and I am happy to bring that tradition to our children who love to lend a hand (and make a mess) each Saturday or Sunday morning.
These pancakes are adaptable to your liking – just add your favorite mix-in – blueberries, chocolate chips – or just eat plain and top with maple syrup and (your safe) butter. The choice is yours! Made with our new all-purpose flour, this recipe is also the same one included on the backside of that package.
You can grab this adjusted recipe for waffles here.
Recipe makes 6-8 medium-sized pancakes
Ingredients Needed:
- 1 cup Kate’s Safe and Sweet all-purpose flour (124 grams)
- 3/4 cup rice milk (or milk of your choice)*
- 2 tablespoons canola oil (or oil of your choice) or melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons cane sugar
- 1 tablespoon baking powder
- Pinch of salt (optional)
- Optional Add-ins: blueberries, chocolate chips, sprinkles, cinnamon, or your favorite!
Supplies Needed:
- Mixing bowl
- Spoon
- Spatula
- Liquid measuring cup
- Dry measuring cup
- Non-stick cooking spray
Directions:
- Lightly spray the frying pan or griddle with non-stick cooking spray.
- Preheat oven to medium-high heat or griddle to 375°.
- In a small bowl or liquid measuring cup, combine the milk, oil, and vanilla extract together.
- In a medium bowl, blend the all-purpose flour, sugar, baking powder, and salt together.
- Add milk and oil mixture into the medium bowl and mix. Scrape the sides of the bowl as needed. Fold in any optional add-ins!
- Add ¼ cup of batter into preheated pan. Let the pancakes cook on the first side until the outer edges are dry— about 2-3 minutes. Flip the pancakes once undersides are golden brown, and cook for 2-3 more minutes on the other side or until cooked through.
- Remove from heat and serve warm with butter, maple syrup, berry compote, cut fresh fruit or your favorite no-nut butter on top.
*For thinner pancakes, increase the milk added by one-two tablespoons.
Tip: Store leftover (cooled) pancakes in an airtight container in the refrigerator for up to 2-3 days, or in the freezer for several weeks. Reheat in the toaster oven, microwave, or oven until hot.
Check out our entire selection of recipes here.
