Fluffy and can’t deny it 😉
I love pancakes and making different kinds are definitely the way to go, I have to be very creative with coming up with names because you will find various types of pancakes recipes on my blog. They are so easy to make. This took less than 30 minutes and they freeze great. You definitely can’t beat that!
Please stop buying those store-bought pancakes like
Aunt Jemima or Eggo
Here are the ingredients for
Aunt Jemima. Do you even know what is or how to pronounce thiamin mononitrate or monocalcium?
Ingredients: enriched bleached flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), salt, calcium carbonate.
Let’s rethink this, pancakes are super easy to make, as I mentioned before.
So know all the ingredients that are in your pancakes. Here are all the ingredients that are in these fluffy ones.
2 cups all-purpose flour
1-3 tsp sugar
1/4 tsp sea salt
1 Tbsp baking powder
1/2 tsp baking soda
2 Tbsp flaxseed
3 Tbsp hemp seed
1.) 4 Tbsp melted butter
2.) 2 whole eggs
3.) 2 cups milk = 2 cups buttermilk** or 1 cup kefir + 1 cup water
- Mix the wet ingredients from a together.
- Mix the wet ingredients from b together. You can warm your buttermilk so it is at room temperature. Tip, stick your finger in, it should not be cold or hot.
- Combine both wet ingredients
- Combine dry ingredients, the flax and hemp seeds are optional but they add some nutrition.
- Mix your dry ingredients into your wet ingredients, stir until mix. You will see small crumbs that’s fine, you don’t want to overwork the batter, that’s what makes it fluffy. This batch makes about 10-12 pancakes. Two pancakes per serving with 1 tbsp of maple syrup, feel free to top with fresh fruits such as berries, bananas, or even nuts.
No buttermilk :-(. Here are three substitutes:
- 1 cup milk + 1 tablespoon of white vinegar or lemon juice. Stir, then let stand for 5 minutes.
- 1 cup of plain yogurt
- 1 3/4 teaspoons cream of tartar + 1 cup milk
I always double the batch. I wrap the extras and leftovers in parchment paper and freeze them. I use organic items. This recipe can be vegan-friendly by switching the eggs to flax eggs and the buttermilk to coconut milk. Great idea for my upcoming vegan-friendly pancake. Enjoy xxx