Easy Pancakes

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Today is a day of celebration at our household! My partner just passed his first year of final exams – woo hoo!!!!!

To me celebratory breakfasts have pancakes….I know I know….not very imaginative. But pancakes are the perfect starchy vessel to carry all my favourite condiment desires.

 

For these pancakes I used a non stick pan – less grease/oil when cooking. And I was also sure to whip the wet ingredients together before adding the dry slowly and incorporating them with a fork. It gave the pancakes a super fluffy texture. For anyone who follows my instagram stories you probably saw them being served up with some homemade strawberry chia seed jam. I’ll post that recipe soon. My partner made it so I’ll have to pick his brain for the ingredients. Without further ado Easy Pancakes.

 

Easy Pancakes

Serves 1 pregnant lady and 1 hungry guy

or

4 people with portion control

 

Ingredients:

~1 1/3 cup self rising, gluten free flour

~1 teaspoon baking powder

~1/2 teaspoon sea salt*

~2 eggz

~1/2 cup unsweetened soymilk + more for thinning out batter

~2 tablespoons olive oil

~Spray oil for cooking pancakes

*Note: Only add sea salt if your self rising, gluten free flour blend is salt free or low sodium.

 

Directions:

1) Place eggz, 1/2 cup soymilk, and olive oil into a large mixing bowl. With a hand blender, blend for 1 minute on high or until thoroughly incorporated.

2) Add flour, baking powder, and sea salt to the egg/soymilk/olive oil mixture. With a fork mix together well until a very thick batter forms.

3) Place a non stick pan on the stove – turn the heat to medium. Now return to the mixing bowl. Slowly add more soymilk to the mixing bowl. Limit it to 1/8 cup at a time, mixing well until fully incorporated & until your batter reaches a properĀ batter like consistency.Once you reach the right consistency you are ready to move on.

4) Your pan should be nice and hot – turn the heat to medium/low! Spray a small circle -about the size of your pancake- of oil onto your pan. Pour 1/4 cup of batter over the oil. Allow to cook until bubbles begin to appear on the top/middle section of your pancake – about 2-3 minutes. Flip pancake -it should be golden brown- and cook for a couple minutes more. Adjust the cooking time depending on your stove/pan and how quickly the pancakes seem to be cooking. On average 2-3 minutes per side should do.

5) Serve fresh with your favourite condiments including but not limited to jam, jelly, buttery spreads, syrups, fresh fruit, whipped creamz, toasted nuts, and any other lovely topping your heart desires.

 

As always if you need help adjusting this recipe reach out to me from the ‘CONTACT’ tab at the top of this page. Follow me on Instagram for all my latest recipes, videos, and more – link at the bottom of the page. Like this recipe if you want to see more like this one – or comment below and let me know what recipe you would like me to try next.

 

Much Luv, Laters

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