alternative plan
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.
video demo
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.