Name: Fluffy Vegan Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 pancakes
Cuisine: Vegan
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; 2 ¼ cups unsweetened almond milk; 2 Tbsp apple cider vinegar; 1 1/2 tsp. vanilla extract

Scale

Ingredients

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.