Light and Fluffy Pancakes
serves 4-6 

Pancakes
Light and Fluffy Pancakes
Thanks to Betty Crocker for the original recipe. I have adapted hers slightly to create these amazing fluffy pancakes with just a hint of sweetness. You will definitely want to make a double batch. 
Original Recipe
Plant Based Vegan Recipe
3/4 cup low-fat milk
2 tablespoons white vinegar
1 egg
2 tablespoons canola oil (or melted butter)
​1 cup flour
1-1/2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup plant based milk
2 tablespoons white vinegar
1 tablespoon arrowroot + 3 tablespoons water
1 cup whole wheat pastry flour
1-1/2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
  1. In a small bowl, combine the milk and vinegar, let sit for 5-10 minutes to sour. Add the egg and oil (or butter), mixing well.
  2. In a medium size bowl, mix the flour, sugar, baking powder and salt. Make a well in the middle and add the milk and egg mixture. 
  3. Stir until blended but still a little lumpy.
  4. Heat a griddle over medium heat. Coat with cooking spray.
  5. Pour 1/4 cup batter on hot griddle. Flip when pancakes have little bubbles forming on the surface and the edges look dry.
  6. Cook until golden on both sides. Serve warm with your favorite fresh fruit or syrup.
  1. In a small bowl or cup add 1T arrowroot and 3T water, set aside.
  2. In a small bowl, combine the milk and vinegar, let sit for 5-10 minutes to sour. 
  3. In a medium size bowl, mix the flour, sugar, baking powder and salt. Make a well in the middle and add the milk and arrowroot meal mixtures. 
  4. Stir until blended but still a little lumpy.
  5. Heat a griddle over medium heat. Coat with cooking spray.
  6. Pour 1/4 cup batter on hot griddle. Flip when pancakes have little bubbles forming on the surface and the edges look dry.
  7. Cook until golden on both sides. Serve warm with your favorite fresh fruit or syrup.
Based on 4 servings:  Calories 228,  Fat 8.9g,  Cholesterol 49mg,  Sodium 187mg, Carbohydrates  31.2g,  Fiber 0.9g,  Sugars 5.7g,  Protein 6.2g
​Based on 4 servings: Calories 163, Fat 1.9g, Cholesterol 0mg,
Sodium 173mg, Carbohydrates 31.1g, Fiber 3.8g, Sugars 6.0g,
​Protein 4.9g