Egg free, dairy free, soy free
I experimented yet again with my basic pancake recipe this morning! I’m pleased to report in terms of tastiness, this is an improvement on previous versions. Partly this might be because it is not an elimination-diet friendly, no sugar, no gluten version (My original recipe was, and I think this will convert easily back to being gluten free with just a touch more baking powder). I loved these and they won the repeat-steal award from my roommate, who has no dietary restrictions. A winner!
- 1 1/3 cups flour
- 1 1/2 tsp baking powder (I use Trader Joe’s aluminum free)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup applesauce
- 1 cup almond milk (plus more to taste/ thickness preference; I used closer to 1 1/3 c for mine)
- 1 tbsp olive oil
- 1 tbsp canola oil
- 1 tbsp honey
- 2 tbsp sugar
- spray canola oil, for cooking
Combine all dry ingredients in a medium mixing bowl.
Combine all the wet ingredients (almond milk, oils, and applesauce) together in a separate bowl (I actually just dumped everything in together with the flour and it worked fine, but blending the wet ingredients will give a smoother batter. I recommend a large measuring cup with a pour spout; it’s much easier).
Blend together your wet and dry ingredients until you have a smooth batter.
Heat a frying pan or skillet. Spray canola oil into the pan and allow it to heat.
Turn pan to medium flame or heating.
Spoon pancake batter into pan. These work best with small pancakes – I put no more than two soup spoons’ worth of batter into the pan for each pancake. The small size ensures they cook through entirely — plus the small size is so cute and snackable.
Cook until the edges are set and small bubbles appear (lifting the pancake with a spatula to check if the bottom is “done enough” is entirely allowed. 😉 )
Flip the pancake and cook the opposite side.
Remove from heat, devour. 🙂