There’s nothing like homemade pancakes on a Sunday morning.
The best ones are made from scratch. The good thing about making it this way is that you will most likely find all the ingredients in your cupboard. There is no need to run to the store to buy pancake mix.
I have used this recipe for as long as I can remember.
It came from a Betty Crocker recipe book my mom gave me in 1972. That was my very first recipe book. Over the years the pages came out and the book fell apart. Many of the pages had remnants of food on them (a sign of a really good recipe book).
If you are lactose intolerant, and love pancakes, this is the perfect recipe for you.
Coconut milk has been known to have some health benefits. It may calm nerve cells, strengthen bones, fight viruses, regulate blood sugar, lower cholesterol and relieve arthritis.
The best part is that coconut milk makes your pancakes really fluffy.
I prefer mine with blueberries. My daughter loves adding chocolate chips to the batter.
I modified the original recipe which is made with milk. If you have a nut allergy, you can easily substitute the coconut milk with a cup of milk of your choice.
1 cup flour
1 398 ml can of coconut milk or 1 cup of regular, lactose free, almond or rice milk
3 teaspoons baking powder
2 tablespoons of oil
1 tablespoon of sugar
¾ cup fruit such as blueberries, raspberries or strawberries or chocolate chips
Mix ingredients with fork or blender until smooth.
Heat frying pan with a little oil in it on medium heat. Pour desired amount of batter into pan. Cook approximately 2 to 3 minutes on one side. Flip pancake. Cook remaining side until done.
Serve with butter, maple syrup, bacon or sausages.
Makes approximately 5 to 6 pancakes.