Light and Fluffy Vegan Pancakes

• Vegan

• Refrigerated

  • 1 1/2 cups Non-dairy milk

• Condiments

  • 1 Vegan buttery spread

• Baking & Spices

  • 1 1/2 tbsp Baking powder
  • 3 tbsp Cane sugar, organic
  • 1/8 tsp Salt
  • 1 1/2 cups Spelt flour, white

• Oils & Vinegars

  • 3 tbsp Canola oil, organic

Found on theprettybee.com

Description

Ingredients

• 1½ cups white spelt flour (you can use all-purpose flour if you wish)
• 1½ Tablespoons baking powder
• 1½ cups non-dairy milk (I use unsweetened coconut milk)
• 3 Tablespoons organic cane sugar
• 3 Tablespoons organic canola oil
• ⅛ teaspoon salt
• vegan buttery spread for pan

Directions

• Mix dry ingredients in a large bowl.
• Add wet ingredients, and let rise for about five minutes.
• Melt a tablespoon of vegan buttery spread in a large frying pan over medium heat (I have an electric stove and put the burner at about 5).
• Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
• Flip pancakes and continue to cook until done, about 3 more minutes.
• Serve with vegan buttery spread and syrup, or desired fruit topping.