1/4 c. arrowroot powder (can substitute cornstarch)
1/2 tsp. salt
3 Tbl. agave nectar, maple or rice syrup
1/4 c. canola oil
1 1/2 c. oat milk or other nondairy milk
1/2 c. cold water
1/2 tsp. vanilla extract
Pancake fillers, such as blueberries, walnuts or shredded coconut
Maple syrup for serving
Instructions
Before making the pancakes, chill at the ingredients except the oil; this includes the dry ingredients. Chill the mixing bowls too, if possible.
In a large bowl, thoroughly whisk together all the dry ingredients. In a separate bowl, stir together all the wet ingredients.
Create a depression in the middle of the dry ingredients and pour about one-quarter of the wet ingredients into the depression. Begin whisking the ingredients together, gradually adding additional liquid as you whisk. Whisk only as much as is needed to combine the ingredients, a few lumps are okay.
Preheat a griddle or skillet over medium-high heat. Put a little bit of canola oil on the cooking surface and wipe across with a paper towel to form a thin, even layer. Don't use too much oil, this will fry the batter, making a soggy fritter.
Ladle some batter onto the hot griddle, dropping the batter quickly into one spot. Sprinkle any additional ingredients on top immediately after pouring the batter. Cook for 2 to 3 minutes, or until the bubbles have, for the most part, stopped coming up through the batter, and the underside is light to medium brown. Lightly brush the cooking surface with oil and repeat. Serve immediately with pancake condiments.
Originally Submitted
10/17/2012
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