Ingredients
Scale
Dry Ingredients
- 2 cups organic unbleached flour (you may also use whole wheat pastry flour, whole wheat flour or white whole wheat flour)
- 3 Tbsp dry sweetener (organic cane sugar, maple sugar, or date sugar)
- 2 Tbsp baking powder (low-sodium if available)
- 1/2 tsp. of salt
Wet Ingredients
- 2 ¼ cups unsweetened almond milk
- 2 Tbsp apple cider vinegar
- 1 1/2 tsp. vanilla extract
Instructions
- Add all dry ingredients to a large mixing bowl and whisk together.
- Using a separate bowl or large measuring cup, combine the wet ingredients and whisk until everything is well combined.
- Form a small well in the center of the dry mix, pour in the wet mixture, and whisk until the batter is smooth but still has just a few lumps. Set the batter aside and let it sit for 5-10 minutes.
- While the batter is resting, preheat a nonstick skillet or griddle to medium heat. Pour 1/2 cup of the batter onto the cooking surface. Once the top of the pancake starts to bubble, flip with a spatula. Then, cook until the pancake is golden. Usually about 45 seconds to 1 minute depending on the cooking appliance.
- Serve with maple syrup and favorite toppings.
Notes
Whole Wheat Pastry Flour is my favorite if Organic Unbleached Flour is not available.
You may omit the dry sweetener if you prefer.
This recipe makes 8 large pancakes if you use 1/2 cup of batter. You will 12-16 smaller ones using 1/4 cup of the batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 142
- Sugar: 3.1 g
- Sodium: 196.3 mg
- Fat: 1 g
- Carbohydrates: 29.1 g
- Fiber: 0.9 g
- Protein: 3.6 g
- Cholesterol: 0 mg
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