I perfected these pancakes while visiting my parents for the holidays and I used the same trick I always do with pancakes – whip the whites separately from the yolks and they rise up so much taller.
Kids and adults loved these and asked for more. They’re delicious on their own, but they’re also a great base for all kinds of fun toppings.
1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup white sugar
1 1/4 cups cashew milk
3 tablespoons melted dairy free butter
Whisk together the flour, baking powder and salt. Make a well and pour in the milk mixed with the sugar.
Whip the egg white until it starts to stand up, and then add it and the yolk to the mixture.
Then mix in the melted butter.
I like to make pancakes on the griddle, but use whatever you want. If you want these to be thick, make sure to cook them over medium-low heat so you don’t burn them but they cook through.