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The Fluffiest Plant-Based Pancakes



Perfect for a lazy weekend morning, these surprisingly fluffy vegan pancakes hit all the marks for a delicious breakfast. The secret ingredient is the "buttermilk" made from the plant-based milk and apple cider vinegar. I like to add in 1 tsp of cinnamon to the batter which is optional but encouraged!


Ingredients


- 2 C whole wheat or gluten-free flour

- 3 tbsp coconut sugar

- 2 tbsp baking powder

- 1 tsp salt

- 1 tsp cinnamon, optional

- 2 C non-dairy milk

- 2 tbsp apple cider vinegar

- 2 tsp vanilla


Directions


Mix flour, sugar, baking powder, salt, and cinnamon in a big bowl. In a separate bowl, mix non-dairy milk, ACV, and vanilla, and let it sit for 5-10 minutes to "curdle" then pour into dry ingredients and stir until combined.


Use coconut oil to grease a pan or skillet and use 1/3 or 1/2 C measuring cup to pour batter, flipping when the top begins to bubble. Top with pure maple syrup, fruit, or a berry compote.


Enjoy!


Xx, Kara



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