Ingredients
The following ingredients have 8 Servings
- 3 Tablespoons organic canola oil (or coconut oil, or melted vegan buttery spread)
- 1 cup finely ground yellow corn meal
- ½ cup white spelt flour (all purpose is fine as well)
- 1 1/2 Tablespoons baking powder
- 3 Tablespoons unsweetened applesauce
- 3 1/2 Tablespoons organic cane sugar
- 3/4 teaspoon salt
- 1 1/4 cup non-dairy milk of your choice
- vegan buttery spread for frying
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Instruction
- Place the dry ingredients in a bowl and whisk together.
- Add the oil, non dairy milk and applesauce and stir to combine. Let the batter sit for five minutes so that it puffs up from the baking powder.
- Place some vegan buttery spread in a frying pan and heat on medium heat. Once the butter is sizzling, spoon some batter into the pan.
- Cook the pancakes for about 2-3 minutes on each side. It's time to flip them when the edges look done and there are some bubbles in the middle. Repeat until all the batter is gone.
- Serve with maple syrup and fresh berries on top.