Page 10 - Vegan
P. 10
Breakfast
Classic Fluffy Pancakes
There’s nothing more comforting than a warm stack of pancakes on a lazy weekend morning. My
Classic Fluffy Pancakes
veganized version of buttermilk pancakes are light, fluffy and worth the few minutes it takes to
make them.
INGREDIENTS
Makes 5 pancakes
• cup ( g) whole wheat flour
• - tbsp dry sugar (coconut sugar or other dry sugar)
• tbsp baking powder 132 calories per pancake
• ¼ tsp salt
• cup ( ml) soy milk Macros per pancake:
• tbsp apple cider vinegar 4g Protein 26g Carbs 1g Fat
• tsp vanilla
Toppings (optional, add your favourite toppings!)
• Blueberries
• Fresh raspberries
• Maple syrup
• Vegan butter
METHOD
. In a large mi ing bowl, whisk together flour, sugar, baking powder and salt.
. Add soy milk, apple cider vinegar, and vanilla to a separate small mi ing bowl. Mi together until milk curdles.
. Whisk together wet ingredients with dry ingredients.
. Preheat a non-stick saucepan on medium-low heat. Once the saucepan is hot, pour cup of batter in the middle.
. Wait until bubbles form in the batter and the top of the batter stops being shiny. Takes appro . minutes.
. Flip pancake and cook for a further - minutes on other side. Serve warm with your favourite toppings!
Note I prefer to use wheat flour for my pancakes. ou can use a gluten free flour mi but the pancakes won t rise as well. sing
oat flour can also work but the pancakes will be dense.
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