Making your own pancakes instead of using store bought mix is so easy, and honestly I like it much better. Not only do you get to control what goes in it (meaning no fillers), you can make it fit your diet perfectly. It is also a great way to use up the things in your pantry and can be whipped up real fast.
We love adding banana ice cream, peaches, apple sauce, jams, and other preserved fruit from our homestead on top.
Makes 10-12 pancakes, depending on how big you like them.
- 2 cups all-purpose flour (gf flour works great too)
- 1/4 cup coconut sugar or honey
- 4 teaspoons baking powder
- 1/4 teaspoon lemon juice
- 1/2 teaspoon salt
- 2 cups water
- 1/4 cup neutral oil (or melted butter)
- 2 large egg (or chickpea substitute, read notes)
Add flour, sugar, baking powder, and salt and mix together with a wisk.
Add the water, lemon juice, oil and eggs to the flour mixture and mix together.
I personally like to use my stand mixer or hand crank mixer for extra fluffiness, but a wisk will work just fine.
Bring a skillet up to tempature with a bit of lard or butter to keep the pancake from sticking.
Add 1/4-1/2 cup of batter to the pan. Flip when bubbles form on the pancakes and the edges are easy to lift up.
I found this great substitute after learning I can't eat chicken or duck eggs due to my asthma.
It also makes for a great pantry friendly version, and it's just so easy to make.
For each egg, simply combine 2 tablespoons chickpea flour to 2 tablespoons water and 1 teaspoon of oil. Mix and let it set for 5 mins and now your egg free binder is ready to be used.
Another way I like to add it is just to add the chickpea flour in with the dry ingredients, and add a extra 2 tablespoons water and 1 teaspoon oil and let the whole batter sit for 5 mins.
This mixture has been working for me in all recipes, I even used it in cookies once (recipe coming soon) and it was great.
You can easily make this recipe gluten-free by using all Bobs Mill All-purpose gluten-free flour or their 1 to 1 gluten-free flour.