Dairy Free Fluffy Pancakes with Maple Syrup
Who doesn't love fluffy pancakes served with freshly made Canadian maple syrup? A firm favourite with our kids and perfect for breakfast, lunch and dinner!
Ingredients
For the Pancake Batter:
- 120 grams All Purpose Flour (1 US Cup)
- 240 ml Plant Based Milk (1 US Cup)
- 30 ml Canola Oil (2 tbsp)
- 1 Egg (large - see note)
- 20 grams White Sugar (1.5 tbsp)
- 2 tsp Baking Powder
- 1 tsp Salt
Toppings:
- Maple Syrup
- Blueberries
Instructions
Prep:
- Gather all equipment and ingredients. The ingredients need to be at room temperature.
To Make the Pancakes:
- Add all of the batter ingredients in to the mixing bowl and mix to combine. Allow to rest while the griddle heats up. 120 grams All Purpose Flour, 240 ml Plant Based Milk, 30 ml Canola Oil, 1 Egg, 20 grams White Sugar, 2 tsp Baking Powder, 1 tsp Salt.
- If your griddle has a temperature guage, set to 350°F.
- Once the griddle is warm, add dollops of batter on to the griddle, using an ice cream scoop.
- Once the bubbles start to burst on the pancake, flip the pancake. The underside should be lightly golden.
- Cook the second side until lightly golden.
- Add the pancakes to a plate and cover with foil until the entire batch is made.
- Serve with Maple Syrup and fresh Blueberries.Maple Syrup, Blueberries
Video
Notes
- Yield: This batch makes roughly 12 3-inch pancakes. The yield will depend on the size of the pancakes that you make.
- Eggs: I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use a medium egg in this recipe.
- Vegan Option: Sub the egg with 50g apple sauce or a mashed banana.
- Gluten Free Option: Sub the all-purpose flour with your preferred gluten free alternative.
- Recommendations: Best enjoyed immediately with Canadian maple syrup and fresh berries.
- Storage: Spare pancakes should be stored in the fridge in an airtight container and eaten within 24 hours (they will go soggy if you leave them any longer).
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