When it’s cold outside, I’m craving comfort food. That’s when pancakes come into play. I also love them for Sunday brunch. These light and fluffy delicacies always bring me back to my childhood days. There’s never enough of them! Let’s start though with +/- 20 pancakes, thanks to the yeast- and dairy-free recipe below.
Instead of baking powder, I’m using both baking soda and lemon juice. Regarding the almond milk that appears in the ingredient list, it can be homemade. I’ll show you how later on the blog. You can get the other ingredients at the Tanneurs market or at The Barn Bio Market. Enjoy your pancakes (｡♥‿♥｡)
- 2 eggs
- 15cl almond milk (or another non-dairy milk)
- 150g all-purpose flour
- 2 tsp baking soda
- 2 tbsp sugar
- 2 tsp lemon juice
- 1 salt pinch
- Coconut oil for cooking
Separate the egg yolks from the whites in two bowls. If you’ve got a stand mixer, put the whites into it.
Whisk the yolks with the almond milk and lemon juice. Then gradually add the flour, baking soda and sugar while mixing until a fluid batter is obtained. Let sit for at least 30 minutes.
Use your stand mixer by beating the egg whites with the salt until firm. If you need a work-out, you can also try whipping by hand! When firm peaks form, the egg whites have reached their fullest volume and should not be beaten any longer. If you over-beat the egg whites, they can go a funny, grainy texture and collapse. Once the batter is ready, gently stir the beaten egg whites into it.
Add a small amount of oil in a hot pan. Pour the mixture until you have the desired sized pancake. When bubbles start to appear and pop on the top surface, turn over. Once flipped, the pancake only takes about half the time it spent on the first side to finish cooking. Edges should look dry.
Serve with maple syrup, agave syrup, red fruit or cocoa/hazelnut spread.