Kristi B's Perfect Pan-Cakes

We all know there are about a million and one amazing pancake recipes out there, but this one is mine! It's so good and almost completely dairy free. I'll keep searching for the best egg substitute to make it completely vegan, but until then... try these out!

They're fluffy and have that perfect denseness. They're just sweet enough to not be too much with the added syrup. 

This morning, I just wanted some good old-fashioned pancakes. I've been branching out and creating my own recipes lately, cause... #goals, so I grabbed a bowl or two and got after it. 

Aaron just had his wisdom teeth removed yesterday, so I figured they'd be good for him to eat, too. Thankfully, they were, and he loved them. 

He knows and loves good food, so when he compliments my recipes, it tickles me pink!

All you need is:

2 heaping spoonsful of butter
1 egg
3/4 tsp pure vanilla
1 1/2 cups oat milk
1 1/2 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 cup sugar

Start off with two heaping spoonsful of salted vegan butter. (You can use regular salted butter if you're not trying to cut the dairy.) If you don't have salted butter, just add a 1/2 tsp of salt as instructed below.

Put in a bowl and warm it up for about 15 seconds. (You don't want it to fully melt.) 

Once removed, take your spoon and beat the butter until it's liquified. This will keep the butter cool, though, which is much better for setting the pancakes.

Next, add one egg and beat in with the butter. 

Pour in about 3/4 tsp of pure vanilla and 1/2 cup of oat milk.

In a separate bowl, combine your flour, baking powder, and baking soda. 
(If you only have unsalted butter, add in 1/2 tsp of salt to this mixture.)

Once combined, pour your dry ingredients in with your wet ingredients. Mix well. You will then add more oat milk, 1/2 cup at a time, as needed. (You shouldn't need more than another cup.)

Stir the batter well. 

Warm up a non-stick frying pan on the stove over med-high heat. Pour in about 1-2 tbsp vegetable oil and let it heat up. (You can test by adding a drop of water into the pan. If it sizzles, you're good to go!)

Using a 1/4 cup measuring scoop, pour the batter into the pan and let cook about 1-2 minutes each side. Don't flip until the cakes begin to bubble up in the middle. They should be just golden brown.

This recipe makes about 5 pancakes.

It only takes about 5 minutes to prep and 10 minutes to cook. Perfect for that quick back-to-school breakfast... it'll be approaching before you know it!

Top with butter, fruit, whipped cream, peanut butter, or syrup... or all the above if your little heart so desires!

We loved them and will definitely use this recipe again and again!

Try them out and let me know what you think!

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