FLUFFY VEGAN PANCAKES

INGREDIENTS

▢ 1 cup Soy Milk ▢ 1 Tbsp Apple Cider Vinegar  Other ingredients ▢ 1 cup All-purpose Flour ▢ 2 Tbsp Sugar  ▢ 1 Tbsp Baking Powder ▢ 1/2 tsp Salt ▢ 1 Tbsp Avocado Oil ▢ 1 tsp Vanilla Extract

Prepare the Buttermilk

In a small mixing bowl, whisk soy milk with apple cider vinegar. You can use any dairy-plant milk by the pancakes are fluffier with soy milk. Set aside 10 minutes.

1

Prepare the pancake batter

In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder, and salt. Whisk in the vegan buttermilk, oil, and vanilla.

2

Make Pancakes

Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil. Scoop out 1/3 cup of pancake batter per pancake

3

Flip the Pancake

Flip the pancake and cook on the other side for another 2 or 3 minutes until golden-brown. Transfer to a cooling rack or plate and repeat these steps until you run out of batter.

4

Serve

You can serve vegan pancakes with liquid sweeteners like rice syrup, maple syrup, or agave syrup. Other tasty toppings are jam, fresh fruits, whipped coconut cream, or vegan yogurt.

5

Prep Time: 20 minutes Cook Time: 10 minutes Makes: 6 Pancakes Calories: 156 kcal per Pancake

FLUFFY VEGAN PANCAKES

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