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The Fluffiest Vegan Pancakes

by Merle O'Neal featured in 10 Pancake Stacks You Won't Be Able To Resist

Inspired by geniuskitchen.com

Ingredients

for 4 servings

  • 1 cup
    flour (125 g)
  • 2 tablespoons
    organic sugar
  • 1 tablespoon
    baking powder
  • ½ teaspoon
    salt
  • 1 cup
    non-dairy milk (240 mL)
  • 1 tablespoon
    apple cider vinegar
  • 1 teaspoon
    vanilla
  • maple syrup, to serve
    Calories 154
    Fat 0g
    Carbs 32g
    Fiber 0g
    Sugar 4g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
  2. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
  3. Pour the liquid mixture into the dry mixture and whisk until smooth.
  4. Let batter rest for 5 minutes.
  5. Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
  6. When the top begins to bubble, flip the pancake and cook until golden.
  7. Serve warm with maple syrup.
  8. Enjoy!
 

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