I’m not a huge breakfast person – I have an intolerance to eggs so that really narrows down the options. Pancakes are my main exception to this. Hands down my favourite breakfast; warm, fluffy, and drizzled with maple syrup. Yum! This is a pretty special recipe I’m sharing with you today. I’ve been making this since I was a little kid! And whenever there are guests at our house – it seems they’ve heard of these homemade pancakes, as they’re always the first request.
I found this recipe way back in an old Purity cookbook and have not fussed with it too much. Why change an already good thing? I previously used regular 2% milk and our house has since changed to using almond milk instead. This doesn’t change anything in the flavour of the pancake which is awesome. It will lead to a slightly thinner pancake – you could always use a little less of it to get a thicker batter.
As a classic favourite, I always serve my homemade pancakes with butter and maple syrup. But adding some fresh fruit on top would be a great, healthier option. To me, pancakes are a treat – not something I eat everyday. So go all out right?
When I was younger, we started adding a splash of vanilla into the batter. Doesn’t have to be much, roughly a teaspoon goes a long way. It’s a nice small addition and adds great flavour. This recipe also used to call for a tablespoon of sugar. I recently substituted liquid honey in for this as I’m trying to get away from the refined sugar. I couldn’t even tell the difference. This being such a small amount, you could even omit altogether – as you’d get enough sweetness from the maple syrup at the end.
I hope you all enjoy this childhood favourite of mine. Any questions, as always, please let me know!
These heavenly, golden pancakes are my Sunday morning go-to. Drizzled in syrup and fluffy on the inside.
- 1 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 3/4 cups milk
- 1 tsp vanilla extract
- 2 tbsp olive oil
- 1 tbsp honey
Preheat griddle pan to 375°.
Spray with cooking spray.
Mix together dry ingredients in large bowl.
Add in wet ingredients and whisk until combined.
Ladle out onto griddle.
Cook roughly 3-4 minutes per side or until golden brown.
Keep warm in the oven until ready to serve.