Puffy Pillow Pancakes
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 1/2 cups all purpose flour3 1/2 teaspoons baking powder2 tablespoons sugar1 teaspoon salt1 cup almond milk (or soy milk)2 teaspoons apple cider vinegar1 tablespoon ground flax seeds1/2 cup water3 tablespoons canola oil1/2 teaspoon pure vanilla extract
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.
Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.
Serving Size: 6, 1/3 C batter cakes
Number of Servings: 6
Recipe submitted by SparkPeople user DODODOREEEN.
Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.
Serving Size: 6, 1/3 C batter cakes
Number of Servings: 6
Recipe submitted by SparkPeople user DODODOREEEN.
Nutritional Info Amount Per Serving
- Calories: 207.0
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 345.1 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 1.5 g
- Protein: 3.8 g
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