Although breakfast is a chore for me to eat during the work week, I really enjoy a lazy weekend morning to put some time and effort into cooking for friends and enjoying some delicious fresh ground coffee (with some Bailey's if it was a rough night out). I have an issue with most traditional breakfast foods as they are typically 'eggy focused' and unfortunately that does not agree with my belly. Solution: Fluffy Egg-Free Pancakes!

These are the simplest things to whip together in only 5 mins followed by simply cooking them on a medium skillet for 10 mins. Admittedly, I very much lack a sweet tooth and prefer savoury foods (another reason breakfast and I don't get along). However, since we are making these from scratch, I tend to add a bit more salt to balance the sweetness. If you aren't slightly salting all your desserts, your world is about to change forever (there's a reason Salted Caramel is EVERYWHERE).

A trick to making fluffy pancakes is the same for brownies - DO NOT OVERMIX. When making this batter, put everything in a bowl, use a spatula and gently mix till everything is barely incorporated (you want to see little pockets of dry ingredients - this creates fluffiness). Another thing to remember is to only make the mix once the pan is thoroughly warmed and oil is rippling. The longer the batter sits, the less fluffy the end result.

Okay, let's get started. 

What you'll need:

• 3/4 cup AP Flour
• 1/4 cup sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 3/4 cup coconut milk

Instructions:

• Preheat non-stick skillet to medium on stovetop (allow it to heat for at least 10 mins)
• In a mixing bowl, add flour, sugar, salt, baking powder, and coconut milk
• Stir gently, only until ingredients are barely incorporated. 
• Add vegetable oil to skillet and let warm until oil is rippling
• Scoop batter into skillet, flipping once top of pancake is bubbling
• Flip and cook for 15 more seconds.