Puffy Pillow Pancakes
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Puffy Pillow Pancakes calories by ingredient
Introduction
http://www.theppk.com/2011/12/puffy-pillow-pancakes/ http://www.theppk.com/2011/12/puffy-pillow
-pancakes/
Number of Servings: 6
Ingredients
-
1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract
Directions
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.