Our Favorite Pancakes
Since we've brought duck eggs into our lives, things have been admittedly easier. I was hesitant to experiment with them. Our allergist advised us against it, but from talking to others who have tried them, as well as reading online, I decided it seemed promising. & it was.
The proteins in chicken eggs and duck eggs differ from one another, so while you may react to one, you may or may not react to the other. If it is something you're interested in, it's important to discuss it with your medical provider, as I'm not a doctor and have no advise to offer others in regards to it.
This particular pancake recipe is a favorite. With the egg and buttermilk, these are moist, fluffy and full of flavor. You may also omit the egg for a vegan option, or replace the milk with orange juice or water. We've done both (& used plain dairy-free milk instead of df buttermilk); & cinnamon! That's another favorite addition, besides berries, of course!
2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon vanilla
1 duck egg
1/4 cup palm shortening or coconut oil
1-3/4 dairy-free buttermilk (2 teaspoons apple cider vinegar or lemon juice added to milk, then let sit for 5-minutes)
1. Add vinegar or lemon juice to dairy-free milk (we prefer cashew milk). Let sit.
2. Mix together flour, baking powder, sugar and salt.
3. Add palm shortening to dry ingredients, mixing with hands to thoroughly spread. Coconut oil also works.
4. When the buttermilk is ready (it sort of curdles), add that, the vanilla and egg to the dry ingredients.
5. Heat skillet. Add pancakes in whatever size you prefer. Cook until it bubbles, then flip. Add berries before flipping, if you prefer.
6. Top with earth balance vegan butter sticks, coconut oil, or palm shortening, & maple syrup, jelly or fruit syrup.
* note: these can be made nut-free with alternative dairy-free milks; they can be corn-free with homemade baking powder