THICK AND FLUFFY PANCAKES

Note: you will need a pancake mould (or a deep metal ring) in order to make this recipe.

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Ingredients (serves 4)

  • 1½ cups flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 2 tbs raw sugar
  • 1 tsp vanilla extract
  • 2 tsp ‘no egg’ egg replacer + 4 tbs of water
  • 1 cup unsweetened almond milk
  • 1 tbs apple cider vinegar

Instructions

  1. In a bowl mix almond milk and apple cider vinegar to create a buttermilk
  2. In a small bowl together ‘no egg’ and water to create an egg replacer
  3. Sift together dry ingredients (spelt flour, raw sugar, salt, baking soda, baking powder) in a large mixing bowl
  4. Add the vanilla, almond milk, and egg replacer mixtures to the dry ingredients
  5. Whisk all together until a smooth batter is formed
  6. Cut a strip of baking paper and line the inside of a pancake mould or deep metal ring
  7. Place the mould in a non-stick pan and heat on a low temperature for a few minutes, pour in the batter mixture until it reaches the halfway mark on the mould
  8. Cook for approximately 4 minutes, when bubbles begin to appear and it is visibly less liquid, flip quickly, and cook for a further 4 minutes
  9. To serve, garnish with whatever fruits, nuts, or spreads you desire

 

4 thoughts on “THICK AND FLUFFY PANCAKES

    1. I’ve seen some people use egg rings and other use cardboard that they fashioned into the shape of a ring, but I’m not sure how well these would work :,)

      Like

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