Apparently I started to write this blog a couple of months ago and then totally forgot about it. Right, so since it’s been a bit since I actually made and ate these pancakes, I can’t really add to the single sentence that I had intended to expand into a post. Other than saying that pancakes are awesome, which they are.
These pancakes are nice and fluffy.
- 3/4 cup spelt flour
- 3/4 cup unbleached all purpose flour
- 2 tablespoons date sugar
- 1 tablespoon baking powder
- 1 1/2 cups vanilla almond milk (or plant milk of choice)
- 1 tablespoon sunflower or vegetable oil
- 1 teaspoon vanilla
Gather together all of your ingredients.
In a large mixing bowl, sift together the flours, date sugar, and baking powder. If you are left with some date sugar in your sieve/sifter, no worries, just pour it into flour.
Add the almond milk and oil. Stir until combined. It’s okay if it’s a bit lumpy.
Heat a small to medium skillet over medium heat. I use a stainless steel skillet, so I lightly spray it with cooking spray before each pancake. Using a 1/4 measuring cup, pour batter into the lightly greased pan.
Cook unti large bubbles cover the surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute.
Transfer to wire rack OR place on baking sheet and set in a 175°F oven to keep warm until serving.
Top pancakes with maple syrup or toppings of your choice. Enjoy!