Simple Vegan Pancakes

Author: Cookie and KatePrep Time: 10 minsCook Time: 10 minsTotal Time:

20 minutesYield: 12 pancakes 2xCategory:
★★★★★
INGREDIENTS
• 2 cup whole wheat flour*
• 2 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cup almond milk or dairy-free milk of choice
• 4 tablespoons olive oil or melted coconut oil
• 4 tablespoons maple syrup or sugar of choice
• 2 teaspoon pure vanilla extract
• More oil to grease your pan/skillet, if necessary

INSTRUCTIONS
1 . In a mixing bowl, whisk together the flour, baking powder and
salt.

2. In another mixing bowl, whisk together the milk, oil, maple

syrup and vanilla extract until thoroughly blended. (If your
coconut oil solidifies on contact with the cold milk, gently warm it
in the microwave just until it liquifies again.)

3. Pour the liquid mixture into the dry mixture. Stir until
combined, so only a few lumps remain (don’t over-mix or your
pancakes will be tough!). If you’d like to mix in any totally
optional add-ins (like chocolate chips or blueberries), gently fold
them in now. Let the batter rest for 5 minutes so your pancakes
will be nice and fluffy.

4.Heat a heavy cast iron skillet or nonstick griddle over medium-

low heat.

5. If necessary, lightly oil the cooking surface with additional oil

or cooking spray (I don’t oil the surface of my non-stick griddle
and my pancakes turned out great).

6. Scoop the batter onto the warm skillet. Cook for 2 to 3 minutes
until small bubbles form on the surface of the pancakes then
flipover.
Cook on the opposite sides for 1 to 2 minutes, or until golden
brown.