flour: If you are gluten-free, you can use a gluten-free all-purpose flour blend instead of all-purpose flour.
sugar: If you prefer a healthier option, you can use coconut sugar or maple syrup instead of sugar. Just keep in mind that this will affect the flavor and color of the pancake.
milk: If you’re lactose intolerant or prefer non-dairy products, you can use almond milk or oat milk instead of cow’s milk or buttermilk.
Egg: If you’re vegan or allergic to eggs, you can use flax eggs or a store-bought egg substitute in place of the eggs. To make flax eggs, combine 1 tablespoon ground flaxseed with 3 tablespoons water and let stand for 5 minutes until thickened.
butter: If you prefer healthier options or are vegan, you can use coconut oil or non-dairy butter instead of melted butter.
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Storage and Reheating Instructions
To store leftover pancakes, Put them in an airtight container and store in the refrigerator for up to 5 days. To reheat, place pancakes on a plate and microwave for about 30 seconds or until warm.
freeze, Place pancakes in a single layer on a baking sheet and freeze until set. Once frozen, transfer the pancakes to an airtight container or freezer bag and store in the refrigerator for up to 3 months. To reheat frozen pancakes, place them on a plate and microwave in the microwave for about 1 minute or until warm. You can also reheat frozen pancakes in the toaster or oven until warm.
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