Pancake Recipe
1 teaspoon Caster Sugar or use Maasdam's Famous Home Made Sorghum Syrup
1/2 teaspoon of Fine Sea Salt
1/2 teaspoon baking soda
3/4 teaspoon double acting baking powder
1 egg
1 tablespoons Rice Bran Oil
1 cup Apple Juice or Orange Juice
1 crushed banana - optional though I like this best
blueberries - optional
Fresh fruit for topping
Basic Dairy-Free Pancake Recipe
When I first started making dairy-free pancakes, I used apple juice, and then I learned that orange juice also makes a great pancake. There is something about juice versus milk that makes for a nice, light pancake.
You can make these with gluten-free flour as well, for those who avoid dairy and gluten. If you eat dairy, make them with butter for extra flavor. Here's how to make pancakes without dairy.
1. Sift and mix all the dry ingredients together. Make a pocket or bowl in the mix
2. Add the eggs into the bowl and whisk together all the flour into the egg.
3. Add the Sorghum syrup if you are using instead of the sugar.
4. Add the Rice Bran Oil
5. Add Banana here if you are using
6. Add 3/4 cup juice. - Consistency of ketchup is a thick pancake. Add more liquid for a thinner pancake.
7. Do not over-mix if you want lofty pancakes. If you want a thinner pancake more whisking.
8. Place a thick bottom frying pan with rice bran oil on medium heat.
9. Pour the batter to make a 5 inch pancake. Use a ice cream scoop for a consistent size. (or whatever size you want).
10. When the batter begins to bubble it is time to flip.
11. Add the blueberries now, if you want, and then flip the pancakes.
Remove the pancakes and repeat.
