Description
Whip up a delightful breakfast with this easy hotcake mix recipe! Perfect for busy mornings, find more delicious recipes at Tales of A Kitchen. Enjoy!
Ingredients
Scale
- 2 cups all-purpose flour (or a gluten-free blend)
- 2 tablespoons sugar (or maple syrup)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¾ cups almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract (optional)
Instructions
Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk them together until evenly blended.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry mixture. Stir until just combined; a few lumps are okay—overmixing can lead to tough hotcakes!
- Heat the Pan: Preheat a non-stick skillet over medium heat. Lightly grease it with oil or vegan butter.
- Cook the Hotcakes: Pour about ¼ cup of batter onto the skillet for each hotcake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown.
Notes
- Vegan Option: Substitute the regular milk with almond milk and use maple syrup instead of sugar for a naturally sweet flavor.
- Storage: Leftover hotcake mix can be stored in an airtight container for up to 2 months.
Nutrition
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg