Fluffy pancakes : the american recipe (dairy free)


In France, crêpes are a national delicacy and there is always an opportunities to feast on it. Today, I wanted to offer you a cousin recipe for our national crêpes : pancakes. You will tell me that I have already shared pancake recipes but not fluffy pancakes ! For those who went to the USA, you know what I’m talking about : these ultra-soft and light pancakes (not in the amount of calories) that you can enjoy for breakfast or brunch on the other side of the Atlantic .

The pleasure of pancakes is being able to spread them with everything we like ! An original and delicious idea is to introduce the sweet spread of pink biscuits from Reims from Maison Fossier.

Fluffy pancakes : the recipe


250g wholemeal flour

75g caster sugar

3 teaspoon baking powder

2 whole eggs

2 egg whites

20ml coconut oil

250ml almond milk without added sugar

Perfume of your choice : lemon, vanilla, rum, etc.

In a large bowl, combine the flour, sugar and baking powder.

In another container, whisk the eggs with a fork, adding the oil and milk.

Pour the liquid mixture over the dry ingredients, mixing vigorously with a whisk so that the pancake batter is smooth and homogeneous. Be sure to remove all lumps.

Bring the egg whites until stiff and gently integrate them into the preparation.

Heat a pancake pan with a little coconut oil and pour a small ladle of pancake batter in the center. Cook over high heat until small bubbles form on the surface of the pancake. Using a spatula, turn the pancakes over and cook for 30 seconds.

Stack the pancakes on a plate and serve hot.

Other pancake recipes :



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