After a trip to New York, I developed a penchant for American pancakes, and thought I’d try my own spin on them. These light, fluffy cakes will melt in your mouth! Drizzled with oodles of maple syrup a knob of margerine and fruits of your choice.
1 cup flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1 cup almond milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
In a bowl, add the flour, sugar, baking powder, and salt, then stir to combine.
In another bowl, add almond milk, apple cider vinegar, and vanilla, and stir to combine.
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let the batter rest for 5 minutes, or pop it in the fridge for when you need it.
Heat a nonstick pan over a medium heat. Once it’s hot, pour½ cup of batter into the pan. When the top begins to bubble, flip the pancake and cook until lightly golden.
That’s it! These are quick, easy, and really moreish! I need to do extra sit ups this week for sure!