Fluffy Dairy Free Pancakes
Max goes dairy free and we've been scrambling to still produce some of our favorite family food traditions (ie Pancake Friday, Pizza Tuesday--this is hard, Homemade Yogurt--still have yet to figure out a good recipe, ice cream day etc). So after a few attempts at making pancakes that please my family's palate, I whipped together something that scored a "those are some of the best pancakes you've made in a long time" from my relatively hard to please husband. If it's healthy, he's just not that into it, the more butter and grease the better so to have him rave about a healthy pancake is a good sign of success. So, here it is in all it's glory:
Fluffy Dairy Free Pancakes
Mix together dry ingredients in a large mixing bowl:
2c flour (use whatever your family eats)
1/4c wheat germ
2T baking powder
1t sea salt
Mix in a separate mixing bowl:
1c almond milk
1/4c flax milk (or more almond milk if you don't have flax)
1 beaten egg
1T canola oil
water to thin to desired consistency (after mixing wet and dry ingredients together). Thicker batter=thicker pancakes, thinner batter=thinner pancakes.
Stir the wet ingredients into the dry ingredients, stir well until well mixed and slightly lumpy. Pour over heated griddle, I heated ours to about 325 degrees F. Flip when edges are slightly dry, bubbles start to pop and the bottom is golden brown (or to desired darkness).
Serve with your favorite pancake toppings!
