It’s the kind of morning that requires pancakes. Cloudy, blowing outside, cushions flying off all over the rooftop patio. I was almost blown off myself trying to retrieve them in the wind and rain. But, it was fun.
I make the pancake plant based without using eggs and oil BUT I can’t give up the whipped cream, so there. You, of course, suit yourself:). They are light and fluffy because of the baking powder so I don’t think you’d know there is anything missing in them. I reduced the baking powder to 2 teaspoons, next time I will try it with just one, I think that should even be enough.
This time I was out of fresh berries and under the #stayathome circumstances didn’t want to run out to the store and get them. My friend mentioned that the stores are out of all dry goods but there still is an abundance of produce available. She is so right. I guess people are buying less perishable items as fruits and vegetables only last for so long. My two refrigerators are always full of produce, Covid19 or not, and yes, sometimes things become unusable, as much as I hate to admit it.
1 1/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1 cup plant based milk (rice, coconut, almond, oat etc.)
- Combine flour, salt, sugar and baking powder
- Add milk and stir with a wooden spoon only until combined. Do not over mix. Depending on the flour, you may need just a boit more milk but the batter should not be runny.
- Let the batter sit for 5 minutes.
- Heat up a skillet, spray with a little oil.
Cook the pancakes, 1/3 cup each, until golden, turning once.
- Yields about 8 pancakes