Butter or oil for pancakes

Are Pancakes Better Cooked in Oil or in Butter

If you're using regular butter, wipe down the surface of your pan every once in a while and get rid of the milk solids that start to turn brown and add a fresh knob of butter. You can also use clarified butter so that it is milk-solid free. The edges of your pancakes will crisp up beautifully! The milk solids are what causes butter to burn, so when you're cooking your pancakes, use clarified butter (in which the milk solids have already been separated). Otherwise, use vegetable oil (really!) or regular butter, and wipe your pan off after every two batches or so. 239 view Specifically, butter contains less fat than oil, and therefore can solidify, aggressively un-fluffing your delicious pancakes. If you want to use the same amount of butter as you would oil, you have to clarify it first to remove the milk solids. Place butter in a small saucepan over low heat, stirring occasionally Also, do you use oil or butter for pancakes? The milk solids are what causes butter to burn, so when you're cooking your pancakes, use clarified butter (in which the milk solids have already been separated). Otherwise, use vegetable oil (really!) or regular butter, and wipe your pan off after every two batches or so Some pancake recipes offer the option to use either oil or butter. Oil tends to be better suited to waffles because it creates a slightly crispy texture. Since we're hoping to make pancakes with a soft and moist interior crumb, be sure to use butter instead of oil. And don't just use butter — double it

Should I cook pancakes in butter or oil? - Quor

Substituting Butter for Oil in Pancakes LEAFt

  1. Step 1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth. Advertisement. Step 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake
  2. g a lightly crisped exterior, the batter will start to soak up the butter or oil that's in the pan and get greasy
  3. Pancakes are, if we're being real, a vehicle for butter, which typically gives them flavor in three ways. It's in the batter, melted. It's what the cakes are fried in. And a pat goes atop the..
  4. Butter tastes great, but it browns too quickly on the high heat of your skillet to be useful for making pancakes. A good pancake requires a fat with a higher smoke point—such as canola oil, shortening, coconut oil or even ghee or clarified butter. Coconut oil's slightly sweet taste makes it an extra attractive option if you've got it
  5. Maybe you don't have cooking oil in the kitchen. Or perhaps you have been used to it. But butter for pancakes isn't really recommended. Butter has a low smoking point no thanks to the milk solids in it

Can I use oil instead of butter in pancakes

How to make decadent and buttery pancakes King Arthur Bakin

  1. utes, or until bubbles appear on the surface and the bases are golden brown
  2. Since oil is lighter than butter (1 cup of melted butter weighs about 227 grams; 1 cup of vegetable or other neutral oil weighs about 218 grams), the texture of oil cakes is lighter too. In.
  3. 01/05/2010. Light, fluffy, everything a pancake should be - I cut the sugar down to 2 Tbsp., added 1 tsp. of vanilla, and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil. Read More. Helpful. (177) JOSIE. Rating: 5 stars
  4. Instead of butter we're going to use 2 tablespoons vegetable oil and 1 cup milk for the liquid ingredients. Even with no butter, these pancakes are going to be extra fluffy and moist! First you'll want to mix your dry ingredients togetherlike the flour, sugar, baking powder, baking soda, salt and cinnamon
  5. The milk solids are what causes butter to burn, so when you're cooking your pancakes, use clarified butter (in which the milk solids have already been separated). Otherwise, use vegetable oil (really!) or regular butter, and wipe your pan off after every two batches or so. Secondly, what happens if you don't put oil in pancakes

The Best Oil for Pancakes (and Other Pancake Tips

Healthy Kind of Oil to Use in Pancakes. A stack of pancakes usually isn't considered a healthy breakfast because of the butter, oil or shortening that is often called for in the recipe. However, pancakes contain vitamins, minerals, carbohydrates and protein, which all contribute to your good health. Easy changes. Hey guys!Hope you like this video!These pancakes are healthier because they areVegetable oil, not butter, but just as delicious!Enjoy and thumbs up!

Extra Fluffy Dairy Free Pancakes - Simply Whisked

1 Answer1. Active Oldest Votes. 3. The butter needs to be melted so it will emulsify with the eggs and milk. This makes a better pancake texture but your pancakes will still be recognizable and tasty if the butter did not fully emulsify. As Max suggested in a comment, you can make your milk warmer When a large number of bubbles appear on the surface of your pancake, it is time to flip it. If you are unsure, gently lift up the edge of the pancake and check if it is golden brown underneath. If so, it is ready to flip your pancake. Oil versus Butter. Many people prefer to cook their pancakes with butter because it adds a slightly salty taste

What purpose does adding oil/butter to thin pancake batter

Crazy Pancakes (No eggs, butter or oil) - Your Modern Da

Preheat a nonstick skillet over medium. Spray with spray oil or unsalted butter. Once hot spoon ¼ dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom. Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter. Top with butter and drizzle with maple syrup to serve Instructions. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of flour mixture, set aside. In a seperate medium mixing bowl or large liquid measuring cup whisk together milk, egg, butter, vinegar, and lemon juice Add milk, canola oil, egg and vanilla extract. Whisk until smooth. Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick). Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping A favorite pancake recipe of mine. This recipe went through vigorous testing to create an amazingly fluffy and light pancake. The olive oil addition is what creates such a moist cake. Olive oil can be replaced by melted butter, or even browned melted butter, for a richer flavor Do not overmix. Lightly coat a griddle with butter and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 3-4 minutes until pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside

Basic canola or vegetable oil is all you need for cooking pancakes in a cast iron skillet. You preheat the skillet over medium heat, then add the oil followed directly by the batter. A 12-inch skillet can easily fit three 3-inch pancakes at once, or more if you like smaller, silver-dollar-sized pancakes The milk solids are what causes butter to burn, so when you're cooking your pancakes, use clarified butter (in which the milk solids have already been separated). Otherwise, use vegetable oil. Cook the pancakes: Heat a griddle or skillet over medium heat. Coat with butter or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook another 1-2 minutes Add a little butter, oil, or cooking spray. Cook The Pancakes: Pour ¼ cup of batter onto the heated pan or griddle and cook until bubbles appear on the surface (about 2 minutes). Flip with a spatula and cook until browned on the other side (about 1-2 minutes)

Instructions. Whisk together all ingredients, and let sit at least 15 minutes. Grease a nonstick skillet (or two skillets if you have more than one) very well, and preheat the oven to 350 F. Drop ladles of batter onto the skillet or skillets, place on the oven center rack, and immediately turn the heat down to 280 F. Bake 8-12 minutes, or until tops of the pancakes are no longer wet and. Replaced the butter with coconut oil. Best pancakes I think I have ever ever had. YUMMY, light, fluffy, SO delicious!!! Anonymous. Rating: 5 stars. 03/23/2014. Made this for breakfast. Very light, fluffy and soft. Excellent taste and texture! Hubs stated this is THE winner, only make this recipe from now on

Oil: This provides a little fat in the pancakes so that they're soft and light, not chewy. Vegetable, canola, or melted coconut oil all work fine here. If you don't have any oil on hand, then melted butter works too. Eggs & Vanilla Extract: For structure and flavor Add about a tablespoon of oil to the skillet. Pour ¼ cup of batter per pancake onto griddle or skillet. Cook pancakes until edges are dry and surface is bubbly. Then flip. Cook the opposite side until golden brown and then work on the next batch. For the maple butter sauce: In a small pan over low heat, melt butter VEGAN PANCAKES RECIPE! Oil free, (can be made gluten free), and super simple to make!RECIPE DOWN BELOW SUBSCRIBE (and don't forget to turn on notifications!.. Butter the griddle after heating to medium or 350 and pour on the pancake batter, spreading a little bit. Flip the pancakes once air bubbles begin forming. This buttermilk pancake batter should be very, very thick

Preheat the oven to 350℉/180℃. Spray an 8-inch/200cm square baking pan with cooking oil. 3. Put the flour, baking powder, salt and sugar into a bowl and whisk together. Make a well in the. Preparation. In a medium saucepan, heat the powdered butter and ½ cup powdered buttermilk over medium. Cook, whisking constantly to keep from scorching and turning down burner if needed, until. The problem with butter is that it burns easily, so if you've got a griddle on a hot temperature for long amounts of time, or are making a large batch of pancakes, you might end up cooking on residual brown milk solids from the butter breaking down.That burnt butter flavor can potentially overcome the rest of the flavors. With oil, there's a risk for dark, uneven spots on the 'cakes, which isn. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles (a little less than ¼ cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key

Heat a little vegan butter or coconut oil in a small non-stick skillet over medium-high heat. Drop about ¼ cup of the batter into the pan and cook over medium to medium-high heat. Once bubbles appear on the surface of the pancake and it's golden brown underneath, it's ready to flip Directions. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet. Step 2. Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour 1/3 cup of batter onto the griddle for each pancake. Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice The pancake recipe I had been practicing was pretty healthy as far as pancakes go, but it did include a little coconut oil. I decided to modify the recipe slightly to make the pancakes oil-free. The recipe didn't take long to perfect and I am so pleased with it. These Healthy Oil-Free Vegan Pancakes For One are so soft, fluffy and delicious

2 tbs. vegetable oil; if you like, pancake syrup, icing or powdered sugar for garnish; Method of Preparation: Put the jam into a microwave-safe bowl and heat it in 10-second bursts, stirring each tim Alilay: this is my tweaked version of the pancakes from that famous pancake house. 2 oz. cream cheese, very, very soft. 3 tbsp. cream 1/4 oil or melted butter about 1 cup buttermilk 1 extra large egg, 1/2 tsp. vanilla. 1 1/4 cups all purpose flour 1 tsp. baking powder 1 tsp. baking soda 2 pinches sal Pour batter by Tablespoonfuls onto hot griddle to form small silver dollar-sized pancakes. When pancakes have small bubbles on top and are set around the edges (about 2 minutes) then flip over using a spatula and cook until lightly golden on bottom (about 1 more minute). Repeat with remaining batter adding more oil to the pan as needed

How to Make Pancakes. STEP 1. While the batter is resting, preheat your skillet (I like cast iron here!) or griddle over medium high heat. When the skillet is sizzling hot, add a spoonful of either coconut oil or butter and allow it to melt, coating the skillet or griddle with a thin layer.. Now it's time to cook some buttermilk pancakes Prepare the Griddle: Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter. Cook the Pancakes: Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top Fluffy almond flour pancakes made with just 5 core ingredients: almond flour, your favorite dairy free milk, eggs, oil and vanilla extract. These keto almond flour pancakes are also gluten free & low carb and make the perfect, easy breakfast. Options to add blueberries or chocolate chips The secret ingredient: nut butter! You can use peanut butter, almond butter, cashew butter, or sunflower butter (for nut allergies). Nut butter is a replacement for eggs that works as a binder and it adds a savory richness to the flavor. It makes these pancakes without eggs absolutely irresistible In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle and pour in the water, egg, butter, and vanilla extract. Mix with a whisk or fork until smooth. Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip

Next add the almond butter, cinnamon, nutmeg and vanilla Combine into a pancake batter Heat a thin layer of coconut oil in a skillet to medium low. Pour the pancake batter in - keeping the pancakes no wider than your spatula. When one side is golden brown, gently turn over to cook the other side Cover the surface of a non-stick pan with coconut oil, butter or oil of your choice, heat the pan to medium (max. medium-high). Using a spoon or a ladle, pour the pancake mixture into the pan, forming small pancakes. Let the pancakes cook until bubbles come up on the surface and the edges seem cooked Keyword chocolate chip, healthy, oil free, vegan gluten-free pancakes, vegan peanut butter pancakes The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

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Easy Pancakes Recipe Allrecipe

Whisk the oat flour, baking powder, and a pinch of salt together. Mix the peanut butter and maple syrup together in a separate bowl, then slowly mix in the milk. Pour the wet ingredients into the try and mix until a batter forms. Cook the pancakes for 3-5 minutes on each side, in a nonstick pan or griddle over medium heat Some recipes have oil in the batter and then cook the pancakes in butter. However, cooking the pancakes in butter sometimes leads to burned or browned butter which makes the pancakes taste richer than you'd like. Plus, butter smokes at a lower temperature than oil, making the cooking process a little more daring than with oil. So I put butter.

5 Common Mistakes to Avoid When Making Pancakes Kitch

  1. Melted Butter: You can't beat the taste of butter for this, but we've found that melted coconut oil is delicious. We use unsalted butter, but salted butter will work as a substitute. If you do use salted butter, you might want to reduce the amount of salt called for in the recipe below. For pancakes without butter, substitute melted coconut.
  2. For Dairy-free pancakes sub the cow's milk out for almond milk or light unsweetened coconut milk and swap out the butter for coconut oil. What's the best pan to use? A large nonstick pan is pretty ideal for making this pancake recipe, the larger surface makes it easier to flip them
  3. utes. Combine ingredients. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Next add in buttermilk and butter. Stir just until combined. Then mix in eggs and vanilla, just until most of the lumps are gone and batter is smooth. Cook pancakes
  4. Give it some richness with a few tablespoons of melted butter (or melted brown butter!) or olive oil or coconut oil. Use buttermilk instead of regular milk. Substitute half a mashed banana per egg. Add lemon zest or a shake of cinnamon. Make smiley faces out of blueberries or chocolate chips. Fry your pancakes in butter instead of oil
  5. Pancakes made using vegetable oil. Rachel Askinasi/Insider With the same outside texture, floppiness, and density as the batches made with equal amounts of butter, the inside of this vegetable-oil-infused pancake was creamier
  6. In a bowl, combine the flour, baking powder, sugar, and salt. Whisk or stir to blend thoroughly. In another bowl, whisk together the eggs and milk. Add the egg-milk mixture to the flour mixture, stirring just until blended. Mix in the melted butter. If the batter seems too thick to spread, add a little more milk

Coconut Oil Is the Key to Better Homemade Pancakes

Set aside. In a medium bowl, whisk together milk, butter (or vegetable oil), and egg. Pour the dry ingredients to the milk mixture, and stir (do not overmix). Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil. For each pancake, spoon 2 or 3 tablespoons of batter onto skillet With pancakes, the batter should be a bit lumpy. If over-mixed, the pancakes come out flat. Try blueberries in the pancakes. I like to dot them on after ladling on the griddle (before flipping). Plan on two per person because they are 100% irresistible! If using butter, melt it immediately before ladling pancakes on or it burns. Or use oil, it. Thick and fluffy, perfect pancakes start with really thick pancake batter. And that means a little more flour than buttermilk. Vegetable Oil instead of Butter: So many recipes for the best buttermilk pancakes call for melted butter. I've used melted butter in pancake batter before, but it is not a good choice for this recipe

10 Mistakes You're Making With Your Pancakes Taste of Hom

Certainly there is nothing wrong with nonstick spray, or oil, but the butter just adds that extra delicious crisp on the outside of your pancake. Also, this brown sugar pancakes recipe includes baking powder, which really keeps these pancakes light, fluffy, and thick When the frying pan and butter/oil is hot, add 1 ladle of pancake batter to the middle of the pan. The mixture should be at the right consistency to spread out to the edges of the frying pan, depending on the size and (how much you put in!) Allow the pancake to cook for about 1 minute before flipping it to cook on the other side Smear a bit more oil onto your hands and the board, then put a few pancakes down on the board and slap until they become roughly 6 squares. Brush with a thin layer of melted butter, then, working in batches, cook the pancakes in the skillet for about 4 minutes, flipping after every minute, until golden brown on both sides

What Temp To Cook Pancakes? How To Cook The Best Pancakes

The butter gives the pancakes a bit more flavor, but it's certainly not a deal breaker to use oil. Cooking Methods: I always cook pancakes on a nonstick griddle (had this one for years and now have this larger one) but you could use a nonstick skillet or cast iron pan on the stove The Best Coconut Oil Pancakes Recipes on Yummly | Banana And Blueberry Pancakes, Coconut Oil Pancakes, Grain Free Michael's German Pancakes cooking spray, baking powder, baking soda, buttermilk, butter and 13 more. Gluten Free Pancakes KitchenAid. medium eggs, natural vanilla extract, pure maple syrup, sea salt and 5 more. French Toast with. Non-stick pans can cut the extra butter and oil to make it little healthier for you. It will decrease the fat intake from the pancakes. Try to skip butter and syrup- Avoid putting additional syrup. Combine Butter with Canola Oil, powdered sugar and lemon zest in bowl; mix well. Set aside. STEP 4. Spoon 1/3 cupfuls of batter onto griddle; cook 5 minutes or until bubbles form on surface. Turn; continue cooking 3 minutes or until deep golden brown. Repeat with remaining ingredients. STEP 5. Serve immediately with lemon butter

Using a spoon. Sarah Marchant/Shutterstock. Grabbing your trusty wooden spoon or spatula to mix up your batter is mistake No. 1. What you really want is a whisk—and a large one. The larger the. The pancakes can be cooked on an electric griddle set to 350 degrees. They can be held in a preheated 200-degree oven on a wire rack set in a rimmed baking sheet. Serve with salted butter and maple syrup or with one of our flavored butters: Ginger-Molasses Butter, Orange-Almond Butter, or Pumpkin Spice Butter Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay. Let pancake batter rest for 10 minutes. Heat a large skillet or griddle over medium-high heat. Spray with non-stick cooking spray OR brush with butter or oil. Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake Heat a large sauté pan or griddle to medium heat and grease with the canola oil. For each pancake drop about ¼ cup of the batter onto the hot griddle and let cook about 2 minutes on each side or until golden brown. Spread the peanut butter and jelly between pancakes and dust the tops with powdered sugar if desired

Wet ingredients- Whisk together the sugar, milk, eggs, and cooled melted butter. Combine- Mix together the dry ingredients with the wet ingredients. Stir in the chocolate chip morsels until combined. (TIP: Do NOT overmix the batter.) Cook- In a skillet, cook the pancakes with butter and oil until cooked Instructions. In a blender or food processor, add all ingredients and process until smooth. Preheat large cast iron skillet on low-medium heat and swirl oil to coat. Pour batter into 3 large pancakes and cook for about 3-5 minutes or until batter on top won't be as jiggly, flip and cook for another 3-5 minutes 1/4 cup melted coconut oil - if you don't have coconut oil, you can swap it out for melted butter. 2 tablespoons honey. 1/2 teaspoon salt. 1 teaspoon baking soda. Coconut oil for frying. Rules For Cooking Pancakes In Cast Iron Skillets. Although it certainly isn't a requirement for sourdough pancake makin', I prefer using cast iron In a large bowl, mix together flour, sugar, baking powder, and salt. In a medium bowl, combine peanut butter, oil, and eggs. Whisk, or beat with fork, until ingredients are well-blended. Add milk, mix well. Add wet ingredients to the bowl with dry ingredients, and mix just until combined. Fold in chocolate chips

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Fruity Peanut Butter Pancake Stack-Up Jif bananas, large eggs, Hungry Jack Original Syrup, Hungry Jack Original Pancake & Waffle Mix (Add Milk, Oil & Eggs) and 7 more Plan Sho Add in 1 ½ cup rolled oats (or quick oats), ¼ cup peanut butter, 1 teaspoon cinnamon, ½ teaspoon baking powder, and pinch of salt. Blend on high until the batter is smooth (about 1-2 minutes). Heat a skillet over medium heat and coat with coconut oil cooking spray or melted coconut oil using the brush A pancake (or hotcake, griddlecake, or flapjack, not to be confused with oat bar flapjacks) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.Archaeological evidence suggests that pancakes were probably the earliest and most widespread.

Instructions. Preheat a griddle or large skillet over medium heat (325 degrees F) Whisk flour, baking powder and cinnamon together in a large mixing bowl. In a second large bowl combine milk, peanut butter, egg, maple syrup and vanilla extract. Mix well Whisk together egg, butter and buttermilk until foamy. Add pancake mix and blend until most of the lumps are gone; let sit 2-5 minutes. Meanwhile, heat a frying pan or griddle over medium-high heat. Brush pan lightly with oil or spray with non-stick cooking spray. Drop about ¼ cup of batter onto pan Make sure to re-butter or oil the pan ever few pancakes. This helps the pancakes flip easily, as well as gives the pancakes a lovely outer crispness. I used a ¼ cup measurer to measure my pancakes onto my griddle, and it made 12 pancakes. You could easily use a tablespoon to measure the pancakes out and have more

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Prepare butter with parsley. Mix everything, punch in a blender, put on a sieve and let the oil drain (do not squeeze). Step 4. Prepare mushroom sauce. Boil the broth on mushrooms, strain and evaporate four times (two liters should make 500 ml of sauce) Step 5. Cut the tofu into cubes, dip in an egg, roll in breadcrumbs and deep-fry until. If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter. Nutrition Calories: 358 kcal Carbohydrates: 74 g Protein: 7 g Fat: 4 g Saturated Fat: 1 g Trans Fat: 1 g Sodium: 42 mg Potassium: 589 mg Fiber: 3 g Sugar: 14 g Vitamin A: 57 IU Vitamin C: 5 mg Calcium: 155 mg. Thankfully, thanks to a lot of baking powder and a little apple cider vinegar, these pancakes are super light, fluffy, and delicious, while also being hearty and filling, thanks to the oats and peanut butter. These peanut butter pancakes are gluten-free, vegan, oil-free, easily customizable, and small-batch, but also easily doubled or tripled.