Brunch

Puffy Pillow Pancakes is for Breakfast, Dessert.

Puffy Pillow Pancakes takes several minutes to prepare.

Puffy Pillow Pancakes takes 30 minutes to cook.

Puffy Pillow Pancakes makes 6 servings.

The ingredients for Puffy Pillow Pancakes are:

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract

Here is how you make Puffy Pillow Pancakes:

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn?t need to be smooth, just make sure you get all the ingredients incorporated.Preheat the pan over medium-low heat and let the batter rest for 10 minutes.Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.Serving Size: 6, 1/3 C batter cakesNumber of Servings: 6Recipe submitted by SparkPeople user DODODOREEEN.

The nutritional information for Puffy Pillow Pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 207.0

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 345.1 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 1.5 g
• Protein: 3.8 g

The dietary needs meet for Puffy Pillow Pancakes is Vegan