Simple and Fluffy Pancakes - Bravabod
Recipes

Simple and Fluffy Pancakes

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 25"

Light, fluffy, and easy pancakes. Finally. Just 7 simple ingredients and no eggs needed. Consider this recipe a launching point for your own tasty variations (hello, chocolate chip pancakes).

How To MakeDiet Type: Plant-based

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Shopping List
    Pancakes
  • 1 cup all-purpose flour (I used gluten-free)
  • 3/4 cup + 3 tablespoons non-dairy milk
  • 1 tablespoon + 1 teaspoon coconut sugar, agave syrup, or maple syrup)
  • 2 teaspoons neutral-flavored oil, melted coconut oil, or melted vegan butter
  • 2 teaspoons lemon juice
  • 1/4 heaping teaspoon baking soda
  • 1 good pinch of salt
  • cooking oil, to grease the pan Add-Ins (Optional)
  • vanilla extract
  • blueberries
  • chocolate chips
  • cinnamon

Instructions
  1. Step 1: In a mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. If the oil solidifies in contact with the cold milk, warm it slightly in a microwave until it liquifies again. Add the wet to the dry ingredients and stir just until no lumps remain. Be careful not to over-mix, or the pancakes will be tough.
  2. Step 2: Gently fold in any of the optional add-ins. Let the batter rest 5 to 10 minutes.
  3. Step 3: While the batter rests, heat a wide, nonstick pan over medium heat. It's ready once the surface of the pan is hot enough that a drop of water sizzles on contact. Add a small scoop of batter to the pan. The smaller your pancakes, the easier they will be to flip. Cook for 2 to 3 minutes, or until small bubbles form on the surface of the pancakes. Flip. Cook on the opposite sides for 1 minute, or until golden. Continue this process with the remaining batter. I like to store my cooked pancakes on a baking sheet in a 200°F oven, so that they stay nice and warm.
  4. Serve: Layer up those pancakes with your favorite toppings. Enjoy.

Recipe Notes

Note 1: Different flours, especially gluten-free ones, will absorb liquid differently. If the batter looks a little too wet, add a bit more flour. If it looks too thick, add a bit more non-dairy milk.

Nutrition

Light, fluffy, and easy pancakes. Finally. When you take a bite, you won't believe there are no grains or refined sugars in these tasty pancakes. Consider this recipe a launching point for your own tasty variations (hello, chocolate chip pancakes).

How To MakeDiet Type: Paleo

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Shopping List
    Pancakes
  • 1/2 cup blanched almond flour
  • 33333333/100000000 cup tapioca flour
  • 1/4 cup coconut flour
  • 3 eggs
  • 1/4 cup non-dairy milk
  • 3 tablespoons non-dairy yogurt
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/2 teaspoon baking soda
  • cooking oil, to grease the pan Add-Ins (Optional)
  • vanilla extract
  • blueberries
  • chocolate chips
  • cinnamon

Instructions
  1. Step 1: In a mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. If the oil solidifies in contact with the cold milk, warm it slightly in a microwave until it liquifies again. Add the wet to the dry ingredients and stir just until no lumps remain. Be careful not to over-mix, or the pancakes will be tough.
  2. Step 2: Gently fold in any of the optional add-ins. Let the batter rest 5 to 10 minutes.
  3. Step 3: While the batter rests, heat a wide, nonstick pan over medium heat. It's ready once the surface of the pan is hot enough that a drop of water sizzles on contact. Add a small scoop of batter to the pan. The smaller your pancakes, the easier they will be to flip. Cook for 2 to 3 minutes, or until small bubbles form on the surface of the pancakes. Flip. Cook on the opposite sides for 1 minute, or until golden. Continue this process with the remaining batter. I like to store my cooked pancakes on a baking sheet in a 200°F oven, so that they stay nice and warm.
  4. Serve: Layer up those pancakes with your favorite toppings. Enjoy.
Nutrition

Light, fluffy, and easy pancakes. Finally. When you take a bite, you won't believe there are only 4 grams of net carbs in these tasty pancakes. Consider this recipe a launching point for your own tasty variations (hello, chocolate chip pancakes). Keep an eye on them when cooking though, as low-carb pancakes have a higher tendency to burn.

How To MakeDiet Type: Low-carb

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Shopping List
    Pancakes
  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 4 eggs
  • 33333333/100000000 cup plain Greek yogurt
  • 1/4 cup milk (I used non-dairy)
  • 2 tablespoons low-carb granulated sweetener (1:1 sugar substitute)
  • 1 teaspoon baking powder
  • cooking oil, to grease the pan Add-Ins (Optional)
  • vanilla extract
  • blueberries
  • low-carb chocolate chips
  • cinnamon

Instructions
  1. Step 1: In a mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet to the dry ingredients and stir just until no lumps remain. Be careful not to over-mix, or the pancakes will be tough.
  2. Step 2: Gently fold in any of the optional add-ins. Let the batter rest 5 to 10 minutes.
  3. Step 3: While the batter rests, heat a wide, nonstick pan over medium heat. It's ready once the surface of the pan is hot enough that a drop of water sizzles on contact. Add a small scoop of batter to the pan. The smaller your pancakes, the easier they will be to flip. Cook for about 2 minutes, or until small bubbles form on the surface of the pancakes. Flip. Cook on the opposite sides for 1 minute, or until golden. Continue this process with the remaining batter. Keep an eye on them because these low-carb pancakes burn easily if you're not careful. I like to store my cooked pancakes on a baking sheet in a 200°F oven, so that they stay nice and warm.
  4. Serve: Layer up those pancakes with your favorite toppings. Enjoy.
Nutrition

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Simple and Fluffy Pancakes

PT25M 1 cup all-purpose flour (I used gluten-free) 3/4 cup + 3 tablespoons non-dairy milk 1 tablespoon + 1 teaspoon coconut sugar, agave syrup, or maple syrup) 2 teaspoons neutral-flavored oil, melted coconut oil, or melted vegan butter 2 teaspoons lemon juice 1/4 heaping teaspoon baking soda 1 good pinch of salt cooking oil, to grease the pan vanilla extract blueberries chocolate chips cinnamon Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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