Really these don’t need an introduction. They’re a classic breakfast staple that are loved by many. Who doesn’t have a childhood memory of scoffing down as many of these tasty morsels as you could cram in your mouth? And now we’re getting to observe our own kids with their chipmunk cheeks puffed out with panckae-y goodness. They’re also a great treat to make on the weekends with the extras ready for busy brekkies on weekday mornings (perfect for back to school!). Added bonus: you can make these gluten and dairy free without sacrificing taste or texture. (That’s why I wanted to write a little intro). Now on to the good stuff!
Yummy Mummy Monday: Pancakes
1-1/2 cups whole wheat flour (or sub your favourite gluten free mix/ flour)
3 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1-3/4 cups buttermilk* (for a dairy- free version, sub coconut or almond milk)
*To make buttermilk, use approx. 1/2 tbsp of lemon juice per 1 cup of milk
1. If making your own buttermilk, combine milk & lemon juice in a bowl & set aside for 10 minutes. Preheat your pan or griddle while you’re mixing up the batter.
2. In a separate bowl, combine dry & wet ingredients, whisking to avoid lumps.
3. When ready, pour 1/2 cup scoops onto pan/ griddle; flip when golden brown (approx. 3- 5 minutes). Serve up stacks with butter & plenty of maple syrup! Yummers!
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