Page 10 - Vegan
P. 10


        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.

                                                                                  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


         . 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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