Well, hello! Seriously these are THE best pancakes I've thought up in a while. And I love to make pancakes. You can add bananas, flax seed meal, pumpkin puree, or other ingredients to this base to make it even more delicious. I make them dairy-free but they don't have to be. Okay, so with out further delay, here's the recipe!
Coconut Milk, Brown Sugar & Almond Pancake Recipe
1 C. Pancake Mix (go here for a list of dairy-free pancake mixes)
3/4 C. Coconut milk (you can also use almond or soy milk)
2 Tbsp Vegetable oil (you can also use coconut oil or olive oil)
2 Tbsp Packed brown sugar
1 Tsp (or 5 Shakes of ground cinnamon, depends on how much you like)
1 Tsp Vanilla Extract
1/8 Tsp Almond Extract
(Extra ingredients- if making banana pancakes, mash 1 banana in a separate bowl, add into mixture)
1. Add all dry ingredients, then wet.
2. Whisk, but don't over mix.
3. Use a 1/4 C. measuring cup (1/3 C. for large pancakes- the bigger the better) as a scoop to pour pancakes on a buttered (use a butter alternative for dairy-free option) griddle.
( I usually put four small separate pats of butter on the griddle, then pour the batter over each.)
4. Cook until they begin to bubble then flip.