Light and Fluffy Pancakes
serves 4-6
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.
Ingredients:
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
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
Directions:
- In a small bowl or cup add 1T arrowroot and 3T water, set aside.
- In a small bowl, combine the milk and vinegar, let sit for 5-10 minutes to sour.
- 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.
- Stir until blended but still a little lumpy.
- Heat a griddle over medium heat. Coat with cooking spray.
- Pour 1/4 cup batter on hot griddle. Flip when pancakes have little bubbles forming on the surface and the edges look dry.
- Cook until golden on both sides. Serve warm with your favorite fresh fruit or syrup.
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
Sodium 173mg, Carbohydrates 31.1g, Fiber 3.8g, Sugars 6.0g,
Protein 4.9g
