The other day I decided to make Pancakes for breakfast. After Mark ate them he said, “I don’t know what you did this time but you need to make pancakes this way every time from now on” :D Needless to say he loved them!
I used the same recipe I normally do but this time added some tweaks and ended up creating the only pancake recipe I will use for the rest of my life!
3/4 cup ALMOND milk
2 tablespoons white vinegar
2 egg whites
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
1 Teaspoon Vanilla
First: Mix your Vinegar and Almond milk together. Leave for 5 minutes to curdle.
While milk is curdling. Whip up your egg whites so they are nice and fluffy. You don’t want stiff peaks to form though so don’t whip too much. “Soft peaks or little hills” are more of what you want.
Mix together your milk, melted butter, vanilla, and egg whites.
In a separate bowl mix together all other dry ingredients. (And your vanilla?? haha this was an oops-remember vanilla goes with the wet ingredients!)
Dump dry ingredients into wet ingredients. And mix together until JUST combined.
Turn your skillet on Medium Heat and spray with cooking spray. Cook your pancakes! I just check for a little bit of “brownness” and then I flip em over.
Tips from Kj:
We only drink almond milk in our humble abode. You can use other milk in this recipe but I personally think that the almond milk added to the delicious flavor!
If you don’t have vinegar to curdle the milk use lemon juice! It works the same.
I LOVE eating pancakes with Jam on them with a big glass of milk. This is my number one way I eat them, syrup gets second place. With the vanilla in them I think I liked it this way even better!Pin It