With a very busy December behind us and both of us fighting colds these days, it was clear Jeff and I needed a quiet weekend. I love quiet weekend mornings- ones without an agenda or schedule of things that need to be done- when we share a pot of tea and a stack of apple or blueberry pancakes. Some of our best conversations happen over these quiet weekend breakfasts and after eating thousands of breakfasts all by myself, it’s nice to have company and conversation. Jeff says that the world simply looks better over pancakes.
Because most pancake mixes contain milk powder (along with a variety of other mystery ingredients), I make mine from scratch. The recipe is so simple I was not intending to share it here but for anyone looking for a non-dairy pancake, here’s our favourite.
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 Tablespoons white sugar
1 cup soy or almond milk
1 egg, lightly beaten
2 teaspoons vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 apple, cored and finely grated OR
1 cup frozen blueberries
Sift together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth. If making apple pancakes, fold in grated apple.
Heat a nonstick skillet over medium heat. Pour ¼ cupfuls of batter into the skillet. If making blueberry pancakes, sprinkle berries over each pancake. Cook until bubbles form and burst on the surface. Flip and cook until golden brown on the second side.
Serve warm with your pancake topping of choice. I love them with Waterloo County maple syrup and fresh fruit.