This is our family's go-to pancake recipe. We have made it many times and it never fails to delight - even the pickiest pancake eaters in the family. To account for allergies in our family, I make these with unsweetened almond milk in place of the regular milk and in place of wheat flour I use 1/2c. gluten free flour blend and 1/4c.almond meal. I also add about 1-2t. vanilla. Even with the changes, they are still just as yummy as the times I have made them without the allergy changes. We have made them chocolate (subbing cocoa powder for 3T of the flour), chocolate chip, pumpkin(decreasing the milk slightly and adding 1/2c. pumpkin puree), cinnamon, etc. they are fluffy, crispy on the outside, nice and soft on the inside.
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This is our family's go-to pancake recipe. We have made it many times and it never fails to...