Health is a journey. While I promote a plant based lifestyle now – these older posts reflect my journey into making healthier choices. I leave these online to support others in making changes and to show that not everything needs to change at once. Take your time and always listen to what’s right for your body.
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.