Vegan pancakes don't have to be tasteless and hard. These pancakes are super fluffy, and even fluffier than the non-vegan ones. The key is in the small amount of vinegar and Flaxseed "egg whites". Try to make your own version by playing around with the seasoning. Enjoy!
INGREDIENTS
1 cup Whole Wheat Flour
1 cup All Purpose Flour
1.5 tablespoon Baking Powder
1.5 cups Almond Milk
1/4 cup Coconut Nut Oil (Odourless), melted
4 tablespoons Flaxseed "Egg White" (1 tablespoon Flaxseed + 4 tablespoons Hot Water)
1 tablespoon Vanilla Extract
1/2 teaspoon Apple Cider (or White Vinegar)
1/3 cup Raisin (optional)
1/3 cup Raisin (optional)
1/3 teaspoon Salt
Maple Syrup (to serve)
DIRECTION:
1. Mix 1 tablespoon Flaxseed and 4 tablespoons Hot Water together to create "Egg whites"; set aside.
2. In a large bowl, whisk all wet ingredients together. Add all dry ingredients into the wet mixture; mix it to combine as batter. Leave it for about 10 minutes before use.
3. Heat up a non-stick skillet over medium heat. Add a large spoonful of batter. Patiently wait until the surface of the batter starts to bubble and slightly firm up. Flip the pancake over and cook for another 2 minutes. Turn down the heat if the pancakes brown too fast.
4. Repeat this process until all the batter is finished. Serve them with maple syrup.
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