Tip of the Week: Freeze Ahead Pancakes

Cecilia
Feb 20, 2018
2 min read

As my little one gets closer and closer to 1, we have been giving her more and more solids. But more food means more planning! I have been a huge fan of these pancakes because I can make them on the weekend, double up the batch, and have them as a quick and easy option any time I need them. I cut up whatever fresh fruit I have and we have a delicious and stress free breakfast!

Recipe is from Ceara's Kitchen!

Vegan Fluffy Pancakes

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

Ingredients

1 cup almond milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup all purpose or whole wheat pastry flour
1 tbsp + 1 tsp baking powder
½ tsp salt
3 tbsp coconut or cane sugar

Directions

Preheat a large griddle or pan on medium heat. Spray with non-stick cooking spray or a bit of coconut oil.
Whisk the almond milk, vinegar and vanilla together in a medium size bowl.
Mix the flour, baking powder, salt and sugar together in a large bowl.
Add the wet ingredients to the dry ingredients. Whisk together until pancake batter is just combine (a few lumps are okay). Fold ½ cup of any "add-ins" into the batter.
Pour 2 tablespoons (up to ¼, depending on desired size of pancakes) of batter for each pancake. Note: You can pour up to ¼ cup but do not exceed this amount for the fluffiest pancakes possible!
Cook on the first side for 2 minutes until several bubbles start to appear at the top of the pancakes. Flip and cook for another 1-2 minutes on the other side. Repeat until you have used all the pancake batter. Serve warm with real maple syrup and fresh berries.