Recipe: Vegan Pancakes

Ingredients

¾ cup white whole wheat flour or regular whole wheat flour or additional all-purpose flour
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon (optional)
¼ teaspoon kosher salt

1 cup unsweetened almond milk or other nondairy milk
2 tablespoons pure maple syrup
1 tablespoon olive oil or canola oil or melted, cooled coconut oil, plus additional for cooking
1 teaspoon pure vanilla extract
scant ½ teaspoon zest of 1 small lemon (optional)

Preheat the oven to 200°F to keep pancakes warm if needed.
In a mixing bowl, whisk together the dry ingredients.
In another bowl, whisk together the wet ingredients.
Make a well in the dry ingredients and pour in the wet ingredients, stirring gently until just combined.
Let the batter rest while heating a nonstick skillet over medium-low heat.
Drop batter by ¼ cupfuls onto the skillet and cook until bubbles form on top, about 2-3 minutes.
Flip the pancakes and cook until browned and cooked through, about 1-2 minutes more.
Serve hot with desired toppings.

Servings

8 pancakes

Calories

102

Total fat

Total carbohydrates

18g

Total protein

Sodium

0mg

Cholesterol

0mg