These dairy-free pancakes are light, fluffy, and don't miss a beat! They're made without milk or butter and still come out as soft and as melt-in-your-mouth as any other pancake.
¾cupdairy-free milk alternative(recipe tested with Silk cashew-almond protein milk)
1tablespoonvinegar
1whole egg
2tablespooncanola oil(or other neutral tasting oil)
1cupall-purpose flour
2tablespoonsugar
1teaspoonbaking powder
1teaspoonbaking soda
pinchof salt
2egg whites
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Instructions
Preheat an electric griddle to 375ºF or a non-stick frying pan over medium-low heat.
Stir together the dairy-free milk alternative, vinegar, whole egg, and oil. Set aside.
Whisk together the flour, sugar, baking powder, baking soda, dash of salt in a medium-sized mixing bowl.
Then whisk in the liquid mixture until smooth.
Using a hand mixer, whip the egg whites until soft peaks form. Carefully fold the egg whites into the batter. Don’t over mix.
Pour about ¼-⅓ cup onto preheated griddle or frying pan. Cook for about 3 minutes on the first side. Flip and cook anther 1-2 minutes on the second side.
Notes
Makes about 12 pancakes using 1/4 cup of batter for each pancake.