A new Black Friday tradition in our house: Apple Cider Pancakes. I whisked up a batch yesterday morning, adding in apple cider because we were low on almond milk. Almond extract because we're low on vanilla.
They're incredible -- spiced perfectly for the season and sweeter than usual pancakes, which is why we're reserving them for special occasions. My favorite part is how browned they get. And how fluffy they are thanks to a heaping tablespoonful of baking powder.
APPLE CIDER PANCAKES
What you'll need . . .
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 tablespoon golden flax meal
Generous pinch salt
1 tablespoon baking powder
1/2 cup almond milk
1 cup apple cider
2 tablespoons vegetable oil
1/4 teaspoon almond extract
Method . . .
In a large bowl, whisk together the flours, baking powder, salt, and flax meal.
Then add in the almond milk, cider, oil, and almond extract. Stir with a whisk until well combined.
In a frying pan, heat some Earth Balance (or butter) over medium heat and -- once sizzling -- scoop batter in heaping 1/4 cupfuls.
Cook on both sides until browned (they will brown more than "normal" pancakes due to the sugars in the cider).
NOTE: Recipe makes enough pancakes for 4 generous servings. If you are only making for 2, you might consider making half the batter.
Now I'm off to cook Thanksgiving dinner for the three of us. Our holiday in Pennsylvania was fun, but I sure was jealous of all the tasty vegetarian feasts I saw streaming in on Instagram .
Hope you're all having a fantastic weekend! Any recipes stand out in your own cooking for the holiday?