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Italian Pancakes


  • Author: Nicole Dawson
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 20 1x

Description

These vegan and allergy free pancakes are light and fluffy on the inside with a slight crisp to the outer layer. Add in the simplicity of the recipe, and this is sure to be a keeper.


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Ingredients

  • 2 C. All Purpose Flour *
  • 2 TB. Baking Powder
  • 1 tsp. Fine Sea Salt
  • 1 1/2 C. Water
  • 6 TB. Brown Rice Syrup (or maple syrup)
  • Olive oil or coconut oil for pan

Instructions

  1. Preheat griddle or skillet to medium high (325 degrees).
  2. In a large bowl, whisk dry ingredients (flour, baking powder and salt). In a small bowl whisk together water and syrup. Add to the dry ingredients and whisk only until combined. Do not overmix.
  3. Drizzle pre-heated griddle with oil.
  4. Pour 1/4 C. size of batter onto griddle and allow to sit until bubbles on top start to form. Flip and allow to cook approximately 1 additional minute, or until cooked through center. Repeat with remaining batter. Add more oil if needed.
  5. Serve pancakes warm with syrup of choice and fresh berries, pomegranates, bananas, or cocoa nibs.

Notes

*make Gluten free by substituting Bobs Red Mill All Purpose Gluten Free Flour and adding in 1/2 tsp. Xanthan gum.

  • Category: Breakfast
  • Cuisine: Vegan, nut free
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