Dairy & Egg Free Pancakes

Recipe and photo from Jasmine Leaning
21 September 2011

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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.

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About the author:
Jasmine is mum to Maia and Addison and owner/director of online kids & baby boutique Bubbalooz