Mornings can be tough to get breakfast ready since we are normally rushing to start our day and get out of the house for work, school, or any other activity we have going on. This pancake recipe is super simple and will not take you more than 15 minutes to make- leaving you ample amount of time to eat this stacked high tower of fluffy-goodness. In my filling, I wanted to add peanut butter and sliced apples, however, you can add anything you’d like. Whether it be blueberries, bananas, yogurt, or jam, feel free to get creative with this best ever pancake recipe!
Yields 10 pancakes
1-1/2 cup King Arthur organic flour
4 Tsp. baking powder
2 Tbsp. Woodstock organic cane sugar
1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. water, mixed and set aside
1¼ cup plain almond milk
¼ cup Earths Balance Vegan Butter + more for cooking
1 tsp. vanilla extract
1/4 tsp. Vitacost Himalayan Fine Pink Salt
- In a large bowl mix together the flour, baking powder, salt, almond milk, egg replacer, vanilla extract, and melted butter with a wooden spoon. Set aside.
- Heat a frying pan over medium low heat. When the pan is hot add a small amount of butter and 1/4 cup of the pancakes batter.
- Cook the pancake for 2-3 minutes each side. Repeat with remaining batter.
- Serve the pancakes stacked with peanut butter and sliced apples.
Chef’s tip: You can add whatever topping to the pancakes, in the picture, I added peanut butter with sliced apples and peanuts.