Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 pancakes
This extra fluffy, dairy free pancakes recipe is so easy to make with egg and almond milk. It can easily be made gluten free and vegan with a few simple swaps.
-Melissa Belanger
1 1/2 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoon salt
1 1/4 cup soy milk
3 tablespoons canola oil
1 egg
1 teaspoon vanilla extract
In a large bowl, whisk together the dry ingredients
Add milk, canola oil, egg and vanilla extract. Whisk until smooth.
Preheat a non-stick griddle or large skillet to medium heat.
Coat pan with butter or oil.
Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.
Repeat until all batter has been used.