Vegan Pancakes

These pancakes are wonderful for breakfast with fruit toppings, but they can also make a great lunch or supper topped with savory foods like curries, ratatouille, thick soups and stews, or chili.

Vegan Pancakes
Yield: 6 large pancakes

1 cup whole wheat pastry flour
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon sea salt (optional)
1/2 teaspoon cinnamon (optional)
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons pure maple syrup

Mix together the dry ingredients: flour, baking powder, sea salt, and optional cinnamon, if using.

Add the wet ingredients together in a separate bowl: unsweetened almond milk, apple cider vinegar, vanilla, maple syrup. Fold wet and dry ingredients together and stir until just mixed…a few lumps are fine. At this point, you can also fold in a half cup of any additional goodies you’d like—chopped nuts, banana chunks, chopped apples, or berries, for example.

Fold wet and dry ingredients together and stir until just mixed…a few lumps are fine. At this point, you can also fold in a half cup of any additional goodies you’d like—chopped nuts, banana chunks, chopped apples, or blueberries…

Let the batter sit for 5-10 minutes, and start heating a non-stick pan over medium heat.

Cook in 1/4-cup portions until bubbles start forming in the middle. Flip and cook for a few more minutes, and serve!

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