The Fluffiest Vegan Pancakes

• Vegan

• Produce

  • 1 Fruit, Fresh

• Refrigerated

  • 1/2 cup Dairy-free milk

• Condiments

  • 3 tbsp Maple syrup
  • 1 Syrup

• Baking & Spices

  • 1 tbsp Arrowroot powder
  • 1 tsp Baking powder
  • 1 Optional flavourings
  • 3/4 cup Spelt flour, white

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 2 tbsp Rice bran oil

Found on wallflowerkitchen.com

Description

Ingredients

• ¾ cup white spelt flour (or plain white flour)*
• 1 tbsp arrowroot powder (or cornstarch)
• 1 tsp baking powder
• (Optional flavourings) ¼ tsp ground cinnamon, ⅛ tsp ground cardamom and zest of 1 orange
• 3 tbsp maple syrup
• 1 tsp apple cider vinegar
• ½ cup dairy-free milk
• 2 tbsp rice bran oil (or other mild flavoured oil)
• Syrup (we used date syrup but maple syrup would be delicious too)
• Fresh fruit (we used figs)

Directions

• Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
• Mix the dry ingredients together in a large bowl.
• Stir in the wet ingredients until well combined and the texture is runny but thick.
• Ladle approximately ¼ cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
• Repeat with the rest of the batter.
• Serve and enjoy!