Vegan pancakes

Soft, pillowy pancakes with a thin crispy outline. Feel free to add 1/3cup of whatever fold-ins you’d like (chocolate chips, blueberries, etc.)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl Add almond milk, apple cider vinegar, and vanilla extract, set aside to curdle for a minute or so.

Step 2

Add flour, sugar, and salt Into a large bowl and whisk to combine. (Do not add baking powder yet!)

Step 3

After a minute, add the wet to the dry and whisk to combine. You can add 1/3Cup of add-ins in the batter now, or later when adding the batter to the pan.

Step 4

Now add in the baking powder and mix with a spatula, let rise for 5 minutes without touching.

Step 5

Heat a bit of vegan butter/vegetable oil in a large pan over medium heat and dollop a ¼cup of pancake batter per pancake, and add desired amount of add-ins now (if you didn’t add them earlier). (mix the batter as little as possible to keep air in the batter)

Step 6

After 4 minutes, flip and cook for an additional 3 minutes.