Happy Saturday y’all its raining and cold here in CT I decided I wanted pancakes for breakfast however I didn’t have any whole milk. If you know me you know I eat really healthy and I don’t eat a lot of waffles or pancakes or even a lot of gluten. I decided to see if my body could handle gluten without the dairy and use almond milk instead and still use AP flour (all purpose) however I am feeling a little ugh because I haven’t had gluten in about 4-5 weeks. and I was feeling really good I had more energy and I felt a lot better. Starting February 1 I am doing whole 30 I am really excited about doing this again and I’m excited to have energy and my butt back in the gym.
- Yield: 4
- Prep time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 Minutes
Ingredients:
- 1 1/2 cups of all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon of salt
- 1 1/4 cup of almond milk or coconut milk (*if your using coconut milk use the one you find in the dairy section NOT the can, use whatever almond milk you like from the refrigeration section in your grocery store)
- 3 tablespoons of canola oil
- 1 egg
- 1 teaspoon of vanilla
Steps:
- In a large bowl whisk together the dry ingredients
- Make a well in the middle of the dry ingredients and add in the wet ingredients and whisk until combined
- Preheat a non-stick pan on medium heat (coat pan with butter or cooking spray if not using a non-stick
- Pour about 1/3 cup of batter on to the griddle for each pancake allow it to cook until bubbles are visible throughout the pancake before flipping. (I like using 1/3 cup so I know all of the pancakes are the same size and they cook at the same time)
- Repeat
I served it with 100% real maple syrup but you can top with pecans, strawberries, butter etc….
Gracefullygrace 