Tall, soft, and fluffy pancakes perfect for a back-to-school breakfast!
Meet the Chef: Dikla Frances
Dee is a self-taught passionate baker, aspiring food photographer with a strong sweet tooth. She is behind the baking blog “One Sarcastic Baker” where she shares sweet recipes sprinkled with a dash of sarcasm. Her love for baking and all things sweets has always been her way of communicating and expressing what she could not say in words. Since her early teens, she has been baking, experimenting and exploring the world of “baking science” and she couldn't be more thrilled to share her knowledge and passion with the world!
- 2 cups All-Purpose Flour 2 cups All-Purpose Flour
- 2 tsp Baking powder 2 tsp Baking powder
- 1/2 tsp Salt 1/2 tsp Salt
- 1 cup Almond milk 1 cup Almond milk
- 2 Egg yolks 2 Egg yolks
- 1/4 cup Vegetable oil 1/4 cup Vegetable oil
- 4 Egg whites 4 Egg whites
- Florida Crystals® Organic Raw Cane Sugar 4 tbs 4 tbs Florida Crystals® Organic Raw Cane Sugar
- 2 tsp of dairy-free butter 2 tsp of dairy-free butter
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® 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.