My whole little family has a milk sensitivity, however, that doesn't stop us from indulging in ice cream and cheese from time to time! I try to avoid dairy-based products in our food, but we are a foodie family so sacrificing flavor is never an option. You'll swear there's buttermilk in these pancakes! I use the Easy Basic Pancake Recipe by Martha Stewart as my base. This is hands-down the best pancakes I've ever had. I've used this recipe since all I had to feed was myself. I love how this recipe serves 4 people (about 8 pancakes). A lot of pancake recipes make a huge batch. I modified these pancakes to make them dairy free and full of flavor from the bananas and chocolate chips. Okay, let's get started!
Ingredients needed:
- 1 cup all-purpose flour (spooned and leveled)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup of unsweetened soy or almond milk
- Juice of 1/2 a lemon
- 1 large egg
- 1 tablespoon unsalted butter melted
- 1 large banana (sliced in small cubes)
- 1/4 cup chocolate chips
- Coconut oil for skillet
Whisk together the flour, sugar, baking powder and salt - set aside. In a liquid measuring cup, add soy/almond milk, and stir in lemon juice. You'll notice it will curdle and thicken a bit - this is our faux buttermilk. Mix the egg and melted butter into your "buttermilk". Add the liquid ingredients to your flour mixture. Whisk until most lumps have dissipated. Gently fold in bananas until evenly distributed. Sprinkle chocolate chips on top of batter once in the skillet. This batter is a bit on the thinner side, but I promise it will fluff right up once on the skillet.
You can use your favorite pancake toppings to finish, my go-to for this recipe is to cut up a banana and add a honey drizzle. That's it, easy peasy lemon squeezy - literally, in this case! I'd love to see your variations, make sure to use #roxytries if you give this recipe a go.
This is really cool!!!! Nice Roxy
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