Vegan Pancakes
Ingredients
Dry Ingredients
-
¾
cup
whole wheat flour
-
½
cup
all-purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
cinnamon
-
heaping ¼
teaspoon
sea salt
Wet Ingredients
-
1
cup
almond milk
-
1½
tablespoons
avocado oil
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
maple syrup
-
1
teaspoon
vanilla extract
Instructions
- Whisk together the whole wheat flour, all-purpose flour, baking powder, cinnamon, and salt in a large bowl.
- In a separate medium bowl, whisk together the almond milk, avocado oil, apple cider vinegar, maple syrup, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Let the batter rest for 5 minutes.
- Heat a nonstick skillet over medium-low heat and brush with oil.
- Pour ⅓ cup of batter into the skillet and cook for 2 to 2½ minutes until golden brown.
- Flip the pancake and cook for another 1½ minutes until puffed and cooked through.
- Serve with maple syrup.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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