Y’all hosting breakfast this weekend and have guests with dietary preferences? I’ve got just the thing—American pancakes made with dairy-free butter and flour sourced from regenerative farming! These pancakes are not only fluffy and delicious but also kinder to our planet. Whether you’re accommodating specific dietary needs or simply want to try something new in the kitchen, these eco-friendly pancakes are sure to impress. Let’s get flipping and serve up a breakfast that everyone can enjoy!
Prep Time: 15 mins
Cooking Time: 10 mins
Serves: 4-5 pancakes
Ingredients:
· 135g Wildfarmed Plain Flour
· 4g Baking Powder
· 15g Caster Sugar
· 130ml Flora Plant Cream (Or you can use our Double Cream)
· 1 Large egg (beaten)
· 30g Flora Plant Butter, salted (melted), for addition to batter.
· Extra Flora Plant Butter, salted (for frying)
To serve:
· 25g Maple Syrup or honey
· 25g Flora Plant Butter, salted.
· Selection of Berries
Method:
1. Sieve the flour, baking powder and caster sugar into a large bowl.
2. In a suitable bowl, whisk together Plant Cream and egg, then the melted Plant Butter.
3. Pour the cream mix on to the flour mix and whisk until you have a smooth batter.
4. Heat a non-stick frying pan over a medium heat and melt a little Plant Butter.
5. Add a small ladle of batter (or two if the pan is big enough to cook two pancakes at the same time).
6. Cook on one side for approx. 2 mins, then flip and cook for a further minute, until both sides are golden.
7. Repeat until all the batter is used up.
8. To serve, melt the maple syrup with the Plant Butter, pour over and garnish with berries.
