These fluffy and delicious pancakes are the perfect morning (or lunch or dinner) meal. Coincidentally, they are not only soy-free, but also egg, peanut, tree nut, fish, and shellfish free as well. These scrumptious little cakes are extremely versatile and serve as a fantastic base for any flavor or add-in you choose. This time, I chose bananas and cinnamon, and the always popular chocolate chip.
This recipe is inspired by Emily Hendrix, of Sophie-Safe Cooking.
Ingredients**:
2 cups all purpose flour
2 tbsp sugar
½ tsp baking soda
½ tsp salt
2 cups milk
2 tbsp olive oil
2 tsp vanilla
1 ½ tsp vinegar
Add-ins of your choice: 1 banana, chopped
1 tablespoon of cinnamon
1 cup of chocolate chips (I use EnjoyLife)
**If you want to make extra to have as a “quick-mix,” triple or even quadruple the dry recipe above.
Directions:
Whisk together all of the dry ingredients, then slowly add in the wet ones.
Heat a griddle over medium heat and drop ½ ladle at a time onto the pan. If your pan is not non-stick, add a little butter or olive oil first.
After putting the batter onto the pan, drop on your extras. For the chocolate chip, I sprinkled the chips all over the surface of the batter. For the banana-cinnamon, I evenly dispersed the bananas and dusted the top with cinnamon.
Cook until the edges dry and bubbles begin to form on the surface.
Flip and cook the other side (Hint – It will take about half the time to cook as the first side).
Indulge with some pure maple syrup and have a great day!
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