SafePlates

Ingredients

• 1 cup (120g) all-purpose flour
• 1 cup (240ml) unsweetened almond milk or skim milk
• 2 large eggs
• 1 teaspoon (4g) baking powder
• 1/2 teaspoon (2g) baking soda
• 1/4 teaspoon (1g) salt
• 1 teaspoon (5ml) vanilla extract (optional)
• Nonstick cooking spray (for the pan)

Instructions

1. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
2. In a separate bowl, beat the eggs. Add the unsweetened almond milk or skim milk and vanilla extract (if using), and mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a nonstick skillet or griddle over medium heat and lightly coat with nonstick cooking spray.
5. Pour about 1/4 cup (60ml) of batter onto the skillet for each pancake.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
7. Repeat with the remaining batter, spraying the pan as needed.
8. Serve warm with your favorite sugar-free toppings, such as fresh fruit or a drizzle of sugar-free syrup.

Tip

For extra flavor, add a pinch of cinnamon or nutmeg to the batter. These pancakes are best enjoyed fresh but can be stored in the fridge and reheated in a toaster.