I’m a big pancake eater. Growing up with an American mom it’s just inevitable.Over the years I’ve experimented with different methods and recipes, here’s one that me and my little girls really like. This is the vegan version, of course they are fluffier with Eggs but who cares? still delicious.
1 cup Vitariz rice almond milk
1/2 cup Soy yogurt
Up to 1 cup of baked and mashed sweet potato or cooked pumpkin (only if it’s sweet) – this is a great way of sneaking in stuff my girls otherwise won’t try. Can also use a Banana or Apple puree.
1 cup flower – I try to mix a few kinds – wholewheat/spelt/rice/tapioca for nutrition value
1 tablespoon baking powder
A sprinkle of salt
1 tablespoon vanilla extract
1 teaspoon Almond spread
A little cinnamon powder
Some lemon zest (careful with that)
Sweeten with either 3 tablespoons or more of coconut sugar/date honey syrup/maple syrup – remember it’s very important to taste now and get the right level of sweetness.
Mix all up you should get nice texture avoid lumps (kids hate that) and make them whichever size you like on a hot pan (ideally about a half of a soup ladle). You can apply a very fine coat of coconut oil to the pan if it does not have the smoothest surface. Flip each one over when you see a good amount of pores on it’s upper surface. Avoid doing so too soon as it might fall apart. Keep the pan surface as clean as possible in between.