Healthy Pancakes August 30 2015

One of my favorite weeknight meals, both growing up and as a grown-up, is “Breakfast for Dinner”. Luckily, my ‘in-house chef’, Chris, has a delicious, dairy-free pancake recipe that I flip for every meal of the day!

What You'll Need:

  • ¾ cup Milk (you can use dairy-free versions, such as soy, almond, cashew or coconut, or regular milk)
  • 2 tablespoons White Vinegar
  • 1 cup all-purpose Flour
  • 2 tablespoons white Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 Egg
  • 2 tablespoons Butter (you can use a vegan option or regular)
  • Cooking Spray 
  • Dash of Cinnamon, Nutmeg or Vanilla Extract (optional)

What You'll Do:
  • Combine the Milk and White Vinegar in a medium bowl and let sit while you mix your dry ingredients
  • Melt your Butter – either in a pan on the stove or in a microwave-safe bowl in the microwave
  • In a larger bowl, combine your dry ingredients – Flour, Sugar, Baking Powder, Baking Soda, Salt and (optional) Cinnamon or Nutmeg.
  • In your medium bowl with the Milk and White Vinegar, add in your Egg, melted Butter and (optional) Vanilla Extract.
  • Pour your “wet” ingredient bowl into your “dry” ingredient bowl and mix until no longer lumpy.
  • Coat a large stovetop skillet or griddle with Cooking Spray and turn on to medium heat.
  • Pour in your batter and cook until bubbles appear on the surface. Flip and cook until the other side is browned.
  • Enjoy!