Description
This is my go-to recipe for pancakes. These are fluffy and strawberry-packed, with just a slight ‘tang’ that resembles a buttermilk base. I typically add strawberries, but have also omitted them entirely (which leaves you with a basic fluffy pancake). You can also add other types of berries (blueberries would be great!). Either way, these are a delicious way to wake up on Saturday morning, or what we call “Flapjack Saturday.”
Ingredients
- 1-½ cup Milk Alternative
- ⅛ cups Lemon Juice
- 1-⅛ cup Flour
- 2 teaspoons Baking Powder
- ¼ teaspoons Sea Salt
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Oil
- 2 cups Strawberries, Sliced, Divided
- Maple Syrup, To Serve
Preparation
Whisk together milk and lemon juice until slightly thickened, and foamy. Allow to sit for a few minutes. Add all other ingredients (except for the strawberries and maple syrup) and whisk together to combine (after a minute the mixture will “puff,” which means it is ready). Fold in half of the sliced strawberries. On a greased pan, begin making the pancakes, cooking for about 2 minutes on each side (or until bubbles begin to form on the top, then flip). Serve the pancakes with extra strawberries, along with maple syrup. Enjoy!
