One of my favorite things to make in the morning is a THICK pancake. TBH it's 2nd best to french toast but that's a different recipe for a different day.
I like to believe I discovered a fail proof way to creating fluffy pancakes. So today I'm going to share this trick along with a dairy free recipe. And since the concept of time doesn't seem to exist anymore -- everyone is having breakfast at 5pm and dinner at 1am -- it doesn't matter when you give this recipe a try just as long as you enjoy it!
PREP TIME: 10 minutes COOK TIME: 10 minutes TOTAL TIME: 20
- 1 cup flour - 2-3 tablespoons organic sugar - 1 tablespoon baking powder - ½ teaspoon salt
- 1 tablespoon vanilla (or to taste) - 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
Toppings - Maple syrup
*All toppings are optional and should be added to your preference.
Combine flour, sugar, baking powder, and salt into a mixing bowl.
In a separate bowl combine apple cider vinegar, almond milk and vanilla and mix.
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 3-4 minutes.
Coat nonstick pan or griddle with a bit of olive oil.
Pour batter onto pan/griddle over medium heat.
When the top begins to bubble pour a bit more batter on top (This trick I came up years ago. The batter is reduced as it spreads out on the pan so adding the extra batter after the shape has formed adds to the center making it fluffier)
When the bottom of the pancake starts to become golden flip and cook the other side until golden.
Repeat until all batter is cooked
Top pancakes with syrup and fruit.