A staple in any household should be a good basic pancake recipe. This pancake uses a bit of whole wheat flour in addition to the all purpose flour which makes it taste more breakfast-y and less dessert-y in my opinion, and helps to keep you fuller for longer. Of course if you want to you can also sub out the whole wheat for more all purpose flour! Either way I hope you give this recipe a go as these pancakes are so dang fluffy and tasty and I am confident you will love it as much as I do!
Ingredients
50g all purpose flour
40g whole wheat flour
1tsp baking powder
1/2tsp baking soda
25g granulated sugar
150g soy milk
10g apple cider vinegar
a splash of vanilla extract
Method:
Whisk together your flours, baking powder, baking soda and sugar in a bowl. Combine soy milk, vanilla and apple cider vinegar in a separate jug/bowl and leave until the soy milk has curdled. Pour the wet mix into the dry and whisk until just combine. Spoon out about 1/6th of the pancake better for each pancake and cook on medium heat in a lightly greased non stick pan until it starts to cook around the edges and bubbles start to form on top. Flip and cook until it is all cooked through. Stack them all up once cooked and garnish with your favourite toppings. I like to use soy yoghurt, fresh fruits, granola and maple syrup.
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