Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Cooking spray
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well combined.
2. In a separate bowl, whisk together the almond milk, egg, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Spray with cooking spray.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
7. Flip the pancake and cook until the other side is golden brown, about 1-2 minutes.
8. Repeat with the remaining batter, spraying the skillet or griddle with cooking spray as needed.
9. Serve the pancakes warm with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 115
Fat: 4g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 160mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 4g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Maple syrup or honey can be substituted for sugar.
- Soy milk or coconut milk can be substituted for almond milk.
- Melted butter or coconut oil can be substituted for vegetable oil.
Variations:
- Add 1/2 cup of fresh berries or sliced bananas to the batter.
- Add 1/4 cup of chopped nuts, such as almonds or pecans, to the batter.
- Add 1/2 teaspoon of cinnamon or pumpkin pie spice to the batter.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in a 200°F oven while cooking the remaining batter.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven for 5-7 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Top with fresh berries or sliced bananas.
Garnishes:
Fresh berries, sliced bananas, chopped nuts, whipped cream
Pairings:
Coffee, tea, orange juice
Suggested side dishes:
Bacon, sausage, scrambled eggs, fresh fruit
Troubleshooting advice:
- If the pancakes are too thick, add a little more almond milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Pancakes have been a popular breakfast food for centuries, dating back to ancient civilizations such as the Greeks and Romans. Almond milk, a dairy-free alternative to cow's milk, has been used in recipes for centuries as well.
Flavor profiles:
These pancakes are light and fluffy with a subtle almond flavor.
Serving suggestions:
Serve these pancakes with your favorite toppings, such as maple syrup, honey, fresh berries, or sliced bananas.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A