Watching his brother eat pancake after pancake, morning after morning, has finally piqued my FA son’s curiosity. Even though he has tried various allergy-free pancakes several times (without truly enjoying them), he recently requested them.
Without pre-prepared pancake mix on hand, I researched a recipe and tweaked it to make it dairy-free. Success! These would taste great with cinnamon, chocolate chips, blueberries…Give it a whirl: you may never go back to a mix again!
3/4 cup vanilla soy milk
2 Tablespoons white vinegar
1 cup flour
2 Tablespoons white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tablespoons dairy-free butter, melted
cooking spray/dairy-free butter
Combine soy milk and vinegar in a medium bowl and set aside for approximately 5 minutes to sour.
Combine flour, sugar, baking powder, baking soda and salt in a separate mixing bowl. Whisk egg and dairy-free butter into soured milk. Pour flour mixture into soured milk mixture and whisk until lumps have mostly disappeared.
Heat a large skillet over medium heat and coat with either cooking spray, or (as I prefer) dairy-free butter. Pour 1/4 cups of batter onto skillet to form pancakes. Cook until bubbles form on one side before flipping. Continue cooking until lightly browned on the other side.
NB: You may wish to *carefully* wipe the skillet with a dry paper towel between rounds of pancakes to remove the browned butter. If you do, remember to add a little more butter to coat the pan and to turn down the heat slightly for another perfect round of ‘cakes. Mmmmm…. I can’t wait for breakfast!