This is my go-to recipe for pancakes. These are fluffy and strawberry packed, with just a slight 'tang' that resembles a buttermilk base. I typically add strawberries, but have also omitted them entirely (which leaves you with a basic fluffy pancake). You can also add other types of berries (blueberries would be great!). Either way, these are a delicious way to wake up on Saturday morning, or what we call "Flapjack Saturday".
Ingredients (makes 6-8 pancakes):
1 1/2 cups milk alternative
1/8 cup lemon juice
1 1/8 cup flour
2 tsp baking powder
1/4 tsp sea salt
1 tbsp oil
2 tbsp maple syrup
1 tsp vanilla extract
2 cups strawberries, thinly sliced
oil (for the pan)
Maple Syrup
1) Whisk together milk and lemon juice until slightly thickened, and foamy. Allow to sit for a few minutes. Add all other ingredients (except for the strawberries) and whisk together to combine (after a minute the mixture will 'puff', which means it is ready). Fold in 1 cup of sliced strawberries. On a greased pan, begin making the pancakes, cooking for about 2 minutes on each side (or until bubbles begin to form on the top, then flip). Serve the pancakes with extra strawberries, along with maple syrup. Enjoy!
1 1/2 cups milk alternative
1/8 cup lemon juice
1 1/8 cup flour
2 tsp baking powder
1/4 tsp sea salt
1 tbsp oil
2 tbsp maple syrup
1 tsp vanilla extract
2 cups strawberries, thinly sliced
oil (for the pan)
Maple Syrup
1) Whisk together milk and lemon juice until slightly thickened, and foamy. Allow to sit for a few minutes. Add all other ingredients (except for the strawberries) and whisk together to combine (after a minute the mixture will 'puff', which means it is ready). Fold in 1 cup of sliced strawberries. On a greased pan, begin making the pancakes, cooking for about 2 minutes on each side (or until bubbles begin to form on the top, then flip). Serve the pancakes with extra strawberries, along with maple syrup. Enjoy!
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