Pancakes

  • 1 1/2 cups all purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup almond milk (or soy milk)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon ground flax seeds
  • 1/2 cup water
  • 3 tablespoons canola oil
  • 1/2 teaspoon pure vanilla extract

One thing, You need a non- stick pan. Your world will burn if you don’t use one with these.

 
In a large mixing bowl, sift the flour, baking powder, salt and sugar. Mix a little and make a hole in the center for your liquids later.

Measure your milk into a small bowl, and mix in the vinegar and flax mill. Stir frantically until it gets foamy.
Pour the milk mixture into the flour mixture. Add water, oil, and vanilla. Stir slowly and gently until a thick lumpy batter forms. Don’t stir too much, just make sure everything is mixed. GENTLY.
Let the batter sit for 10 minutes (this is key, so do not get rushed!) while you let a pan heat over medium- low heat, and if you want berries, prepare them at this point while you’re waiting. When the 10 minutes is up, stir the batter gently until it is smooth.
Add 1/3 cup of batter at a time, DO NOT TOUCH, Let it do its thing. Flip after about 2 or 3 minutes. Everyone’s stove is different, so you may have to turn the heat down if it starts to brown too fast. ┬áTop with berries, bananas, nuts or anything sweet and enjoy with some syrup.

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  1. Pingback: Caramel Walnut Strawberry Pancakes | Home Vegan

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