Whipping Up the Ultimate Fluffy Pancakes: A Breakfast Delight Recipe
The Fluffiest Pancakes are a breakfast delight, renowned for their airy texture and melt-in-your-mouth goodness. These pancakes are expertly crafted using a precise combination of flour, eggs, milk, and leavening agents such as baking powder or soda, whipped to perfection to create tall, fluffy stacks that practically float on your plate. Served warm with a generous drizzle of maple syrup or adorned with fresh fruits, these pancakes are a comforting indulgence that promises to start your day on a delightful note.
These dairy and egg-free pancakes are incredibly simple to prepare, making them an ideal choice for any craving. With just a few basic pantry ingredients, you can easily whip up a satisfying stack in no time. Whether it's a spontaneous craving or a planned breakfast, these pancakes are sure to please, and chances are, you already have everything you need on hand to get started right away.
Ingredients and Preparation:
1 Flax egg (1 tablespoon Bob’s Red Mill flaxseed meal + 3 tablespoons water)
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 cup + 3 tablespoons Bob’s Red Mill Organic Unbleached all-purpose flour*
4 teaspoons baking powder
3 tablespoons Bob’s Red Mill vegan cane sugar
1 teaspoon vanilla extract (optional)
½ teaspoon salt
Preparation
Prepare a flax egg. In a small bowl, combine the flaxseed meal along with the water and mix until uniform. Set aside for 10-15 minutes to thicken.
Preheat a griddle or medium/large nonstick pan over medium heat.
In another bowl, mix together the almond milk and apple cider vinegar. Set the mixture aside to rest for 5-10 minutes. The almond milk will curdle, forming vegan buttermilk.
In the meantime, prepare the dry ingredients. In a large bowl, whisk together 1 cup of flour (to start), the baking powder, vegan cane sugar and salt until uniform. Once the flax egg and buttermilk are ready, add those into the dry ingredients along with the vanilla extract. Whisk together until just combined but do not over-stir as this creates tough pancakes. Add 1-3 tablespoons more flour as needed if the dough is watery– we added 2 more.
Lightly grease the non-stick pan or griddle and add the pancake batter 1/4 cup at a time. Flip once the edges begin to dry and bubbles appear on the surface. and cook for a few minutes more.
Serve warm.
