Pancakes are the ultimate comfort food for me. Plain or busting at the seams with chocolate chips or fresh fruit, I love them all. While I may already be a morning person, these pancakes will make any morning better.
Here's what you'll need (yields 12-15 medium-size pancakes - see above):
- 1 egg
- 1 1/3 cup almond milk (or milk of your choice)
- 1/4 cup vegetable oil
- Juice and zest of 1 lemon (only zest 1/2 the lemon if you don't want it too lemon-y)
- 1 3/4 cup brown rice flour (or flour of your choice)
- 1 TBS poppy seeds
- 1 TBS baking powder
- 1/2 tsp salt
- Non-stick cooking spray or "butter" spread of your choice - for the pan
Set a griddle pan over medium heat.
In a medium mixing bowl, combine egg, milk, oil, juice and zest and whisk until thoroughly combined. In another medium mixing bowl, combine flour, poppy seeds, baking powder, and salt, and whisk until thoroughly combined. Pour the wet ingredients into the dry, and whisk until smooth.
Spray the pan with non-stick cooking spray or spread "butter" on the pan, so the pancakes don't stick. Using a spoon (or small ice cream scoop, or tablespoon measure), dollop batter onto the pan - you should hear a sizzle! When the edges begin to bubble and rise from the pan (about 2-3 minutes), flip and cook on the other side for another 2-3 minutes. Repeat and serve immediately with maple syrup and fresh berries.
When it comes to the weekend, I don't mess around with breakfast. I hope you won't either!