Eggless Dairy-Free Raspberry Pancakes
These Raspberry Pancakes are so easy to make. They are fluffy and delicious.
Ingredients
- 3/4 cup (180 ml) Water, room temperature
- 2 tbsp (24 g) Superfine Granulated Sugar
- 1 tbsp (15 ml) Vanilla Extract
- 2 tbsp (30 ml) Vegetable Oil
- 1 cup (140 g) All-Purpose Flour
- 1 tbsp (12 g) Baking Powder
- 1/2 cup (80 g) Fresh Raspberry
Instructions
- To a bowl, add water, sugar, oil and vanilla extract. Whisk until sugar dissolves completely.
- Then, sift in flour and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Then, add fresh raspberry. Fold in batter carefully without crushing the fruits.
- Heat pan on low heat. Then oil the pan.
- Add about 1/4 cup of batter to the pan. Cook on low heat for 1-2 minutes on each side, until golden brown.
