Today I thought I’d share a most delicious recipe for pancakes. The acceptable cake for breakfast. Although it still is cake and there isn’t a lot of difference except that pancakes are cooked in a pan or on a griddle and other cakes (normal dessert types) are baked in the oven.
I plan on baking some pancakes in the future (I like to experiment) and I’ll let you know how that turns out.
And now without further preamble, ramble, and Monday delirium, I give you the Pancake of Deliciousness.
1 1/4 cup flour
3 teaspoon baking powder
1 tablespoon Stevia (an all natural sweetener)
Equivalent of 1 beaten egg – The one I used is as follows: 2 tablespoons corn starch and 3 tablespoons water – mix together in a separate cup then added to water, milk, Vanilla and oil mixture.
1/2 cup water
1/2 cup coconut milk. (not the condensed kind)
2 tablespoons sunflower oil.
1 teaspoon Vanilla
In a medium bowl stir together flour, Stevia, and baking powder.
In a small bowl combine the water, milk, oil, and egg replacer, and Vanilla.
All the liquid mixture all at once to the dry ingredients, stirring until blended but still lumpy.
Pour approx. 1/4 cup batter onto a hot, lightly greased griddle – for regular size pancakes
Pour approx. 1 tablespoon onto a hot, lightly greased griddle for silver dollar size pancakes.
Cook until golden brown. Flip the pancake when the surface is a little bubbly and the edges are a bit dry.
Yields approx 8 regular sized pancakes or 25 – 30 silver dollar sized pancakes.
Note about flour: You can use gluten-free baking mix but you may need to adjust the egg replacer and sweetener amounts.
Note about the milk: Rice or Almond milk can be used to replace the coconut milk.
Note about vanilla: You can use other flavorings if you do not like vanilla.
Do you have a favorite recipe to share?