If you love breakfast, you gotta love pancakes! This recipe is highly versatile and forgiving, just follow this simple 1:1 ratio and you will get fluffy pancakes in no time.
1 cup flour (I use organic whole-wheat flour here)
1 cup plant milk (oat, almond, rice or hazelnut milk)
1 large egg (separate egg yolk from egg white)
1 tsp baking powder
Pinch of salt
Homemade raspberry jam
Organic honey/maple syrup
Other options – fresh fruits, nuts, seeds, coconut flakes
1. In a bowl, combine all ingredients (except egg white) and mix until batter is smooth.
2. In a separate bowl, whisk egg white to stiff peaks and gently fold into the batter. Do not overwork the mixture.
3. Using a ladle, scoop the batter and pour into a lightly-oiled pan over medium heat. When bubbles start to form on the surface, flip the pancake over.
4. Pancakes are ready when they turn golden brown. Go nuts with the toppings, stack ’em like a champ, serve and enjoy!