Pancakes

 

Lazy summers seem to lead into yummy breakfasts for my kids, not made by me. 😉

My kids love pancakes (as most kids do) and, in the summer, there’s enough time in the morning to make a batch.

Two of my kids love to cook, and those two usually end up arguing over who’s going to make the batter (one prefers a mix, and the other prefers homemade).

I’m not sure whether anyone ever really wins this argument because they each usually end up making their own batter. Good thing this recipe can easily be halved!

With everyone’s eating preferences, I love that these are vegan and can be made wheat-free or gluten-free.

Another win is that pancakes make great leftovers and snacks! The kids pop them into the toaster to quickly heat them up. Store them in the fridge in an airtight container for up to 3 days.

And if you’re short on time in the morning, these pancakes are so quick to make, you could easily blend the dry ingredients together the night before and simply add the wet ingredients in the morning. So perfect for the school year. Oh, and camping too. 

I always let my kids add toppings when pancakes are freshly made, and they usually choose either maple syrup or chocolate sauce and whipped cream. When they heat them up, they have to eat them plain or with a little butter (or vegan buttery spread), but I’m sure my Tiny Guy sneaks in some whipped cream too. 😉 

My daughter loves to add her chia seed jam to her pancakes. You can find the recipe HERE.

 

 

Easy Pancakes

Prep time: 10 minutes
Total time: 30 minute
Serves: 4-5, depending on the size of the pancakes

 

INGREDIENTS

  • 2 cups flour of choice (see note)
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1-1/2 cups filtered water
  • 1/4 cup + 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup blueberries or chocolate chips (optional)

 

DIRECTIONS

  1. In a large bowl, blend together all of the dry ingredients—flour, baking powder, salt and cinnamon.
  2. In a small bowl, blend together all of the wet ingredients—water, maple syrup, vanilla extract.
  3. Add the wet ingredients to the dry ingredients, and blend until just combined. A few lumps is okay. If batter is too thick, add a little more water to thin.
  4. Blend in blueberries or chocolate chips, if using.
  5. Heat a skillet or griddle using a medium to medium-high heat. Once heated, lightly oil the skillet or griddle. (I use an olive oil spray, but coconut or avocado oil would be a better choice.)
  6. Pour batter into 5” diameter pancakes onto heated skillet.
  7. When small bubbles appear in the center of the pancake, it’s time to flip them over. I always lift the corner first and check to see if they’re ready.
  8. Cook on the other side until lightly brown, about another minute or so and checking by gently lifting the edge to see if they’re done.
  9. Serve pancakes warm with maple syrup or chia seed jam. Enjoy!

 

Did you give this recipe a try? If so, I’d love to hear how it turned out in the comments below!

oxo,

Lisa Cien

 

 

 

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