The best thing about cooking is the creation of a recipe and the joy it brings to my family and friends. These pancakes are fluffy and delicious. Easy but does have a few ingredients and ones that can be used with other recipes.
1 1/2 cups of all-purpose flour
3 1/2 teaspoons of baking powder
1 teaspoon Himalayan pink fine salt
1 tablespoon sugar
1 1/4 coconut milk (Califia Farms Go Coconuts: coconut milk and coconut water blend)
3 tablespoons of Earth Balance Soy Free butter spread (melted)
1 egg (free range)
Nestle Toll House Allergen Free Simply Delicious Semi-Sweet Baking Chips (optional)
In a large bowl sift together flour, baking powder, salt, and sugar. In the center of the dry ingredients add the egg, coconut milk, melted butter. Whisk until smooth. Add chocolate chips. I used somewhere between 1/2 to a 1 cup.
Heat cast iron skillet to 3. I have an electric stove therefore temps will vary. Also, you can use a griddle or frying pan, medium heat for those. I add a bit of butter in the pan. I scoop about 1/4 cup of the batter. Spread it about if you want a thinner pancake. Once the sides start to brown ever so slightly, and the mixture bubbles a bit in the center it’s time to flip. Cook until golden brown. This recipe makes between 6-8 pancakes.
Products used in this recipe: