Puffy Pillow Pancakes

Puffy Pillow Pancakes

Cooking demonstrators: Jarrad + Arjuna

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Ingredients

• 1 1/2 cups all purpose flour
• 3 1/2 teaspoons baking powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup almond milk (or soy milk)
• 2 teaspoons apple cider vinegar
• 1 tablespoon ground flax seeds
• 1/2 cup water
• 3 tablespoons canola oil
• 1/2 teaspoon pure vanilla extract

Instructions

1. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.
2. Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
3. Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
4. Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
5. Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
6. Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.