Fluffy Pancakes

In a large bowl, sift together the flour, baking powder, and salt. Set aside.

In another bowl, mix together the almond milk, egg yolks, and oil until combined. Set aside.

In a large bowl beat the egg whites using a hand mixer until frothy. Gradually add Florida Crystals® Regenerative Organic Raw Cane Sugar one tablespoon at a time and mix until a stiff peak has formed.

Pour the milk mixture made in step one into the flour mixture made in step two and use a fork to incorporate (do not over mix). Using a large rubber spatula, fold in the egg whites.

Over low heat, warm 2 tsp of butter. Once warmed, pour in ¼ of the combined mixture (you can use a ladle if you’d like) into the pan.

Increase heat to medium-low and let the pancake mix cook for about 4 minutes, until you notice that the sides are dry.

Gently flip the pancake and cook for an additional 2-3 minutes.

For perfectly round pancakes, use a small saucepan with deep sides.

These pancakes are great for on the go sandwiches (panwich). To do that, use a sharp knife to cut the pancake in the middle, much like you would a round bun then fill it with your choice of filling such as peanut butter, chocolate, etc.

If you prefer, you can always substitute almond milk with another plant-based milk, or with regular milk.