Vegan Fluffy Pancakes

• Vegan

• Refrigerated

  • 1 cup Almond milk

• Baking & Spices

  • 1 cup All-purpose or whole wheat pastry flour
  • 1 1/3 tbsp Baking powder
  • 3 tbsp Coconut or cane sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

Found on cearaskitchen.com

Description

Ingredients

• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup all purpose or whole wheat pastry flour
• 1 tbsp + 1 tsp baking powder
• ½ tsp salt
• 3 tbsp coconut or cane sugar

Directions

• Preheat a large griddle or pan on medium heat. Spray with non-stick cooking spray or a bit of coconut oil.
• Whisk the almond milk, vinegar and vanilla together in a medium size bowl.
• Mix the flour, baking powder, salt and sugar together in a large bowl.
• Add the wet ingredients to the dry ingredients. Whisk together until pancake batter is just combine (a few lumps are okay). Fold ½ cup of any add-ins into the batter.
• Pour 2 tablespoons (up to ¼, depending on desired size of pancakes) of batter for each pancake. Note: You can pour up to ¼ cup but do not exceed this amount for the fluffiest pancakes possible!
• Cook on the first side for 2 minutes until several bubbles start to appear at the top of the pancakes. Flip and cook for another 1-2 minutes on the other side. Repeat until you have used all the pancake batter. Serve warm with real maple syrup and fresh berries.