This recipe is probably the ONLY recipe that I have made over and over again. These pancakes are directly from my cookbook, Casual Chic Cooking (check the about menu for more details on that), and because they are a staple in my house I decided to share it with you because:
- they are very good
- they are fluffy (you would never guess they are no eggs in these)
- I can make a double batch and freeze some for a quick weekday breakfast and just pop them in the toaster to warm up
And so, as you can see, there is absolutely no reason not to do these! My kids are usually sitting on the counter, mixing and measuring with me. So feel free to get dirty with them and enjoy the time spent together. I promise they will be asking for them often!
Sift the flour, baking powder and salt together and add the chocolate chips (if you are using). In another bowl (or a big measuring cup), stir the orange juice, canola oil, maple syrup and vanilla. Add the wet ingredients to the dry and mix until just combined. It’s ok if there is a few lumps.
Heat a skillet on medium heat and add 1 tsp of canola oil or butter (no longer dairy-free recipe or use a butter substitute) to the pan. Add a ladle of pancake mix, spreading it a little and cook until bubbles appear on the top and is browned on the bottom then flip and continue cooking until brown on the bottom. Repeat until batter is used up.
**Medium heat really depends on your stove top. I tend to start at medium and after maybe 2 pancakes, I lower it another notch. Once you do a few you will get the hang of it, so don’t be afraid to adjust the heat to make sure they are brown and not burnt before they are cooked through.
**I also add butter or oil in between each pancake but I only add about ¼ tsp. Just enough to coat where I am putting the pancake which gives them that beautiful golden colour and beautiful crispiness.
- 2 1/2 cups of flour
- 4 tsp of baking powder
- ½ cup of chocolate chips (optional)
- 1 tsp of salt
- 4 tbsp canola oil + extra for cooking
- 2 ½ cups of orange juice
- 2 tsp of vanilla extract
- 4 tbsp of pure maple syrup
- Maple syrup for serving or yogourt.