Soft and fluffy dairy-free pancakes with almond milk.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:14 small pancakes 1x
1 and ½ cups all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
A pinch of salt
1 and ¼ cups almond milk
2 tablespoons oil
1 tablespoon oil, to coat the pan
Strawberries and powdered sugar for topping
Whisk together the flour, sugar, baking powder and salt in a large bowl.
Add milk, oil and egg. Whisk until smooth.
Coat the pan with oil and heat it over medium heat.
Pour the batter into the hot pan using an ice cream scoop or a 1/4 measuring cup. Let it cook until you start to see bubbles. Turn them over and continue cooking for 2 minutes. Transfer them on a plate and repeat the same steps with the remaining batter.
Stack them on a plate. Sift powdered sugar over them and garnish with fresh strawberries.
Powdered sugar and strawberries for garnish are not included in the nutritional facts.
In the original recipe I used 1 teaspoon baking powder but after some comments from you, I tried it with 2 teaspoons and they got even fluffier.