Dairy-Free Pancake Tuesday

Dairy-Free Pancakes In light of Tuesday being Pancake Tuesday, I thought I would share my favourite Dairy-Free Pancake recipe that I have developed. I am Canadian; pancakes are basically a “passage of life”, but also a great breakfast staple. Famous Canadian Maple Syrup is a great addition to pancakes. If you are like me and enjoy pancakes on a regular bases you might want to find an alternative with less sugar to mix in to pancake days (never cutting syrup out completely, I can not do that!) On my non-syrup days I top my pancakes with Yogurt, sliced bananas and blueberries. Yogurt containing probiotics, Bananas contain potassium and blueberries for extra fibre. I go for a Dairy-Free yogurt by Alpo, (a brand offered in the United Kingdom) my favourite flavours are coconut and almond. These are my favourites because they are made with both soy and almond/coconut milk making the soya content less than the other flavours. 

Recipe influenced by Martha Stewart: 1Cup all-purpose flour 2Table-spoons sugar 2 Tea-spoons baking powder ½ Tea-spoon Salt 1 cup Cashew Milk 2 1/2 Table-spoons Vegetable Oil 1 Lrg egg Dry ingredients mixed in one bowl. Wet ingredients mixed in another bowl. Slowly add dry ingredients to the wet bowl. Once Mixed together (don’t worry about getting all of the lumps, just do the best you can). Heat up your pan to a medium heat. I use avocado oil to slightly grease the pan. Pour 1/3 cup batter to the pan smooth out with the backside of a spoon. Once you see a couple stable bubbles in your batter, flip the pancake. After the pancakes are cooked (if you don’t have a warming oven, which I don’t) I heat the oven to 100 degrees Celsius or 200 degrees Fahrenheit. And leave pancakes there until ready to serve. I use Cashew Milk, but any milk will do. I find cashew milk great for cooking, but also a great choice for adding to coffee as it has a creamy consistency (especially compared to almond milk). At a later date I look forward to sharing with you my Protein Pancake Recipe, which I make often as a pre-work out snack. Sincerely, Celine