Best Easy Pancakes
Will be making these again and again! Easy to cook and tastes great! Add food coloring for a fun breakfast for the kids! Really wonderful pancakes. Just a question: When do I put in the vanilla, Is it vanilla or vanilla essence, Faye, add the "vanilla extract" with the liquids.
Make these pancakes for my kids and I add mashed bananas to them. The kids gobble them up. I used coconut milk and dairy free butter and they still turned out great. I used just a smidge less "milk" for a thicker pancake. Tried this recipe out using self rising flour and did not add any salt, baking power or baking soda.
1. Preheat oven to 200C. Top zucchini pieces with oil, chopped garlic, salt and pepper then bake for roughly 10-15 minutes or until cooked through. 2. Assemble with cream cheese zucchini and then season with salt and pepper if necessary. This one is pretty self explanatory - just spread cream cheese and then top with beetroot relish or chopped beetroot. This one is sweet compared to the others.
I saved my pennies for a Le Creuset Cast-Iron Reversible Griddle/Grill Pan-it’s absolutely phenomenal and a lifetime piece. Some people want fancy shoes; I want fancy kitchen gear. I use the flat side with coconut oil recipes, and grooved side for other cooking. It’s a special gem and if you’re looking to invest I highly recommend it. I believe it’s offered for a good price in the Williams-Sonoma website and if you sign up for their mailing list you can get a 15% off code.
All that said, a Lodge cast iron skillet pan is around 20 bucks and will also last a lifetime when properly cared for. You can find one at just about any home or hardware store. Once they’re set (again, about 2 minutes give or take 10-15 seconds) use a spatula big enough to get under the entire pancake and flip them over.
Cook another minute and a half (give or take 10-15 seconds) for the perfect 2-ingredient pancake. If you want, drizzle the top with 1 tablespoon of raw honey or pure maple syrup and 1/2 cup berries. Easy on the sugar to keep them healthy, and read the ingredients. Only 100% real maple syrup-most pancake syrup is corn syrup with maple favor added to it (gross!). Honey is also delicious on these pancakes, look for raw honey as it will be less processed and have a lower glycemic index than processed honey.
The label will indicate raw. If fresh berries aren’t in season I use frozen berries that I set out before I start cooking to let them defrost. Enjoy your delicious and healthy creation. If you fancy, they’ll keep in the refrigerator for a day, so make two batches to save time the next morning. Let your pan cool.
Scrape it with a rubber spatula and wipe it out. NEVER use soap on cast iron. The more you cook in it the better it gets. That’s called “seasoning” the pan. If you ever need to wash it, use hot water and course salt, but never soap, and make sure you get it fully dry so it doesn’t rust. When I occasionally scrub mine with salt, after I dry it put it back on the stove (dry and empty) and heat it to high for 5 minutes just to make sure it’s extra dry. Leave it on the stove (heat off) for a few hours to cool back down before you store it. I hope you enjoy these as much as I do! Let me know how they turn out in the comments below.
In a shocking turn of events, I just discovered that gluten free pancakes are actually EASIER to make than wheat-based pancakes! Last year I posted the Perfect Vegan Pancake recipe which has helped innumerable people deliver fresh, fluffy, plant-based pancakes to breakfast tables worldwide. Yet, some people have gluten allergies, some just avoid wheat because it’s the cool thing to do (not naming any names…), but I get a lot of questions asking about how to make that recipe gluten free.
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