Ingredients

The following ingredients have 6 Servings
  • 2 cups all-purpose flour (measured correctly - spoon and level method)
  • 4 teaspoons coconut sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 2/3 cups unsweetened almond milk (or milk of your choice, plus more to thin out batter)
  • 2 tablespoons melted coconut oil or vegetable oil
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons vegan butter, melted (plus more for cooking (can substitute with regular butter))
  • Blueberries (Strawberries, Bananas, Whipped Cream and Maple Syrup)

Instruction

  • In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder and salt.
  • Measure 1 2/3 cups of milk in a liquid measuring cup. Whisk in the oil, vanilla and melted butter.
  • Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Add more milk or water as needed to thin out pancake batter to preferred thickness. Set aside for 1-2 minutes for the baking powder to activate.
  • Heat a griddle or frying pan at medium heat and grease with vegan butter or cooking spray.
  • When the pan is hot enough, measure out and pour 1/3 cup of batter for each pancake. Once you see bubbles appear on the sides and a few on the front of the pancake, flip with a spatula.
  • Cook for another minute or until golden brown. Transfer to a plate and repeat until all the batter is used up. Serve with maple syrup and fresh berries, if desired.