Easy Homemade Guilt Free Pancakes Food

EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}

Steps:

• In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
• Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
• Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
• Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
• Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
• Top with butter, syrup or favorite topping. Enjoy!
• These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

EASY PANCAKES

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

EASY BASIC PANCAKES

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

DELIGHTFUL GUILT-FREE PANCAKES

Steps:

• Preheat griddle to medium or just a little hotter, depending on your griddle.
• Whisk together dry ingredients.
• Place milk, egg, vanilla and honey in blender and process.
• Add dry ingredients to blender and process.
• Spray griddle with cooking spray and pour batter onto griddle to make pancakes.
• Sprinkle each pancake with 1 T pecans.
• When first side done, flip and cook second side 'til done.
• Serve with fresh fruit or syrup.
• LEFTOVERS TIP: Either store leftover batter in fridge tightly covered for a day or two or put leftover pancakes in freezer with saran wrap or wax paper between each one. Then pop into the toaster for a quick weekday breakfast.

EASY HOMEMADE GUILT-FREE PANCAKES

Steps:

• Heat a griddle or skillet with or without oil to medium-high.
• In a mixing bowl combine dry ingredients forming a well in the center.
• In a liquid type, measuring cup mix together the oil and 1/2 cup of the water.
• Pour into the well and mix well. Stir in the pure maple syrup.
• Using about 1/4 cup of pancake batter at a time pour onto heated griddle or skillet. When bubbles form on the top of the pancake flip to cook the other side.
• The pancake batter often thickens so add more water as needed, a couple of tablespoons at a time to avoid using too much.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

QUICK AND EASY PANCAKES

Steps:

• In a bowl or mixing jug, whisk together egg, sugar and half of milk (2/3 cup).
• Add the flour and mix throughly.
• Then add remaining milk (2/3 cup) and baking powder. It should be the consistency of thick cream.
• (Optional): Add 1-1/2 tsp oil if you have trouble with sticking.
• Beat until smooth.
• Pour about a soup spoon sized amount onto a pre-heated lightly greased frying pan or griddle (You will need to start about medium high heat but after a few rounds you will need to drop it back to medium).
• Flip with a spatula when the top is all bubbly (should be a lovely golden colour), and cook the other side (~45 seconds/side depending on stovetop).
• Remove from pan and pile up on a plate (cover with a paper towel until served).
• Serve with whatever you like and enjoy.