Vanilla-Cinnamon Pancakes
30th July 2008
Here’s the second-to-last installment of recipes from our guest editor Sara Habein. Sara authors the blog “When Dairy Is Not Your Friend” and has created this Vanilla-Cinnamon Whole Wheat Pancake recipe just for Lactofree.co.uk users. Try out this healthful and delicious recipe that’s safe for those who are lactose intolerant. Pour on the syrup, slather on the jam and enjoy!
Vanilla-Cinnamon Whole-Wheat Pancakes
500 ml Lactofree milk (2 cups)
375 g whole wheat flour (1 1/2 cups)
125 g all-purpose flour (1/2 cup)
30 g brown sugar (2 tbsp.)
20 ml teaspoons baking powder (4 tsp.)
2.5 ml teaspoon salt (1/2 tsp.)
5 ml cinnamon (1 tsp.)
5 ml vanilla extract (1 tsp.)
3 beaten eggs
1. In a medium mixing bowl stir together flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry mixture and set aside.
2. In a second medium mixing bowl combine the eggs and milk. Add egg mixture all at once to the dry mixture. Stir until just moistened (batter should be lumpy).
3. For standard-size pancakes, pour about 60 ml (1/4 cup) of batter onto a hot, lightly greased griddle or nonstick pan. Cook over medium heat about 2 minutes on each side or until pancakes brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
Yields approx. 16-18 standard-size pancakes
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