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Dairy & Egg Free Pancakes Recipe and photo from Jasmine Leaning 21 September 2011 I promise you that these pancakes are YUM and you won’t even be able to tell they are dairy and egg free! Serve with maple syrup for a scrumptious breakfast or just a snack. If you have any leftover, simply toast up in a toaster to reheat. Enjoy! Ingredients 2 cups all-purpose flour 1/4 cup sugar 1 1/2 tablespoons baking powder 1/2 teaspoon salt 2 cups soy milk / rice milk 1/4 cup vegetable oil 1/4 cup orange juice 1/4 cup melted dairy free spread (I use Olivani) Measure flour, baking powder (yes you need 1 ½ tablespoons, not teaspoons), sugar, and salt into a mixing bowl. Mix together with a whisk (this helps aerate the mixture – alternatively you can just sieve together the dry ingredients). In a separate bowl, whisk together milk, oil and orange juice. Slowly add in the melted spread. Mix wet and dry ingredients together until you get a smooth batter and a pouring consistency. Pour large spoonfuls of batter onto a hot non-stick pan. Cook until you see a few bubbles rise to the surface and it's dry around the edges, then flip over to cook the other side until lightly browned. NOTE: if you have no issues with dairy at yours, simply replace soy/rice milk with standard milk and dairy free spread with butter. About the author: Jasmine is mum to Maia and Addison and owner/director of online kids & baby boutique Bubbalooz |
    
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