1½ cup all purpose flour gluten free, if needed
1½ tbsp baking powder
3 tbsp white sugar
¼ tsp salt
3 tbsp oil, any neutral flavored oil
1½ cup unsweetened almond milk , plain or vanilla
In a large mixing bowl, combine the dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated. Let the batter sit for 5 minutes, for it to thicken and rise.
Generously grease a non-stick pan and place over medium heat. Once hot, add scant ¼ cup portions of the batter onto the pan and immediately cover it.
Cook for 2 to 3 minutes, before flipping, and cooking for a further 2 minutes. Remove from the heat and repeat the process until all the batter is used up.
Serve pancakes immediately, or let them cool completely.
Sugar: 11g
:
Calcium: 407mg
Calories: 293kcal
Carbohydrates: 43g
Fat: 13g
Fiber: 5g
Iron: 2mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 4g
Potassium: 1mg
Protein: 5g
Saturated Fat: 1g
Sodium: 744mg
Trans Fat: 1g
