So, these are sort of a cross between a more European style pancake and a good ol’ fashioned American pancake. They have a more neutral taste so the toppings shine but they’re still gonna fill you up. As a result, I’d say this is a stick-to-your-ribs sort of meal….but in the daintiest way possible. ; ) You’ll only need a couple. However, if you’re like me and you can never really own up to your pancakes limits, you might gobble down a few (too many) more. This recipe uses almond milk and oil (I used vegetable oil here but coconut oil works nicely, too) to stay dairy-free. You can also use gluten-free flour if that’s your jam. And if you want to up the protein on ’em, sub in some protein powder for a quarter of the flour. Perfect weekend brunch feast or breakfast for dinner fare. Or if you work from home like me, you can whip them up for lunch in the middle of the day and enjoy a nice break from the grind!

What you’ll need…

– 2 cups flour

– 1 tsp vanilla extract

– 1 1/2 cups almond milk

– 3 Tbsps oil

– 1 tsp baking powder

– 4 eggs

– cooking spray to coat pan

and how it all comes together…

– Mix flour and baking soda together in a mixing bowl.

– Add your eggs and then slowly stir in the milk.

– Add oil and vanilla extract and blend with a mixer or immersion blender until mixture becomes a thin consistency.

– Grease your pan and heat to medium high. Add your batter in 1/4 cup at a time and allow to cook for about 4 minutes before flipping.

– This will make around 10 pancakes. If you want to keep everything warm to serve all at once, pre-heat your oven to 200 degrees and place pancakes on a wire rack over a baking sheet as they come off the pan.

– Top with fresh fruit, Greek yogurt, pure maple syrup, or whatever you like best!

Do you ever make pancakes? What’s your favorite topping? Do you make them on a cast-iron skillet? If so, I’m JEALOUS!