Classic Buttery Pancakes
Ingredients
- 3 cups unbleached, all-purpose flour
- 1 tbsp baking powder
- 2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tbsp pure maple syrup
- 2 cup almond milk
- 1 tbsp distilled white vinegar
- 2 eggs
- 6 tbsp unsalted butter melted
- 2 tsp vanilla extract
- coconut oil
Instructions
Cooking Directions:
- Mix together almond milk and vinegar and set aside. (This may sound weird but you are making a buttermilk substitute, which makes the pancakes light and fluffy!).
- In a large bowl mix together all dry ingredients.
- In a separate medium sized mixing bowl whisk together all wet ingredients.
- Make a well in the center of the dry ingredients and slowly add wet ingredients whisking as you go. Try to add in flour from sides slowly as you whisk batter together to avoid lumps. (Do not over mix)
- Heat stove-top flat top grill or non-stick skillet on medium-high heat.
- Once heated add coconut oil to grease and start cooking away. Pour 1/3 cup batter per pancake.
- Cook until bubbles form in the center of the pancake and sides begin to form, then flip. Once flipped cook an additional 30 seconds - 1 minutes and check for doneness. Once all your pancakes are cooked enjoy!
- Batter will stay good in fridge up to 3 days. Pancakes can also be cooked and frozen for some homemade pancake breakfasts when your in a rush.
Freezer Directions
- Make a big batch and freeze extras for easy before school breakfasts, or mornings in general.
- Once pancakes are cool, stick in gallon freezer bag, and store in freezer until ready to use.
- When serving, warm 1-3 pancakes in the microwave for 30-60 seconds, and enjoy.
Nutrition
Serving: 3gCalories: 509kcalCarbohydrates: 57gProtein: 9.4gFat: 27.4gSaturated Fat: 20.4gCholesterol: 85mgSodium: 893mgPotassium: 788mgFiber: 3.6gSugar: 8.3g
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