dairy free pancakes

How To Make dairy free pancakes

• Step 1
  Combine dry ingredients; combine wet ingredients; combine together and let rest 5 minutes. Heat skillet over medium/medium-high heat. Mix pancake batter again and pour approximately 1/4 cup batter (or as little or as much as you want) into hot pan (don’t forget your oil/”butter” – I used Earth Balance).
• Step 2
  Cook until bubbly, about 2-3 minutes (watch closely – they’ll burn) and flip and cook another 1-2 minutes, until cooked through.
• Step 3
  Makes approximately 10-12 pancakes if using 1/4 c scoop of batter per pancake
• Step 4
  NOTE: I add about 1/4 – 1/2 tsp imitation butter extract (flavor without the calories) and about 1/4 to 1/2 tsp almond extract. I also include homemade bacon bits (“bacos,” which I used to use, have lactic acid in them). I finely dice up turkey bacon, fry it up, put it in a bowl, and keep it in the fridge. I sprinkle a bit on the pancake batter when I first put it in the pan; bacon bits will cook into the batter as it cooks.
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