Pancakes are a staple at our house on the weekends. It doesn’t feel like a weekend if you can’t have at least one big breakfast, right? Dining out for breakfast with dairy and soy allergies is tough — most restaurants use butter on their griddles and I have found breakfast establishments to be the least receptive when it comes to accommodating food allergy requests. Maybe it’s because they are always swamped on weekend mornings. Whatever the case, here is a recipe for homemade pancakes that you can enjoy at home. They’re versatile and can be jazzed up in a variety of ways (see below!).
Ingredients
2 c. all-purpose flour (to make gluten-free, I like using King Arthur Gluten-Free Flour)
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
3 tbsp. dairy-free, soy-free butter, melted (I use Earth Balance Vegan Buttery Sticks)
2 cups non-dairy milk (I like Califia Farms Unsweetened Almond Milk, Califia Farms Unsweetened Oat Milk Barista Blend, or Unsweetened Rice Dream)
1 tsp. vanilla extract
1 to 2 tsp. vegetable oil
Directions
Adjust an oven rack to the middle position and heat the oven to 200 degrees.
Set a wire cooling rack over a baking sheet and set aside.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the egg, melted “butter”, and the rice milk.
Make a well in the center of the dry ingredients, pour the wet mixture into the well, and whisk very gently until the wet mixture is just incorporated (a few lumps should remain).Be careful not to overmix the batter.
Heat a 12-inch skillet or an electric griddle over medium heat for 3 to 5 minutes.
Brush with 1 teaspoon oil.
Using 1/4 cup of batter per pancake, add the batter to the skillet (if using a skillet, only 2 or 3 pancakes will fit at one time) and cook until large bubbles begin to appear, about 2 minutes.
Flip the pancakes and cook until golden brown on the second side, about 1-1/2 minutes longer.
Spread the pancakes out over the wire rack on the baking sheet so that they do not overlap and hold in the warm oven.
Repeat with the remaining batter, brushing the skillet with oil as needed between batches.
Variations:
Blueberry Pancakes: After adding the 1/4 cup of batter per pancake, sprinkle the desired amount of blueberries into the batter of each pancake. Then, continue to follow the instructions above.
Strawberry Pancakes: After adding the 1/4 cup of batter per pancake, sprinkle the desired amount of chopped strawberries into the batter of each pancake. Then, continue to follow the instructions above.
Banana Pancakes: Add 1 tsp. of cinnamon to the dry mixture. Continue to follow instructions above. When you add the 1/4 cup of batter per pancake, add thin slices of banana to taste. Then, continue to follow the instructions above.
Chocolate Chip Pancakes: Fold 1/2 c. of dairy-free, soy-free chocolate chips (I use Enjoy Life semi-sweet chips) into the batter after your wet and dry ingredients are well mixed. Then, follow the instructions above.
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