Grains/Starches

 

Pancakes

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Ingredients
  

  • 2 cups whole wheat flour, or all-purpose flour
  • 2 tbsp baking powder
  • 2 tbsp brown sugar
  • ¼ tsp salt
  • 1 ¾ cups plant-based milk try homemade cashew milk or oat milk
  • 2 tsp apple cider vinegar, or fresh lemon juice
  • ½ cup apple sauce, or ½ of a mashed banana (you can also blend half of a peeled apple with 1 tbsp water in a small blender to get ¼ cup)
  • 2 tbsp vegetable oil (e.g., sunflower oil, safflower oil, avocado oil, canola oil, coconut oil)

Instructions
 

  • Add apple cider vinegar to half of the plant-based milk. Stir and let sit for about 10 minutes.
  • Add the dry ingredients in a large bowl and mix with a whisk (flour, baking powder, salt, sugar).
  • Add apple sauce or banana, and the oil to the plant-based milk and combine all the liquids together.
  • Pour the liquid mixture into the dry ingredients and whisk together to form the pancake batter.
  • NOTE: Do not over mix. Whisk just enough for all the flour to mix into the liquid (about 15 seconds).
  • Let mixture stand for 5 minutes.
  • Heat a nonstick pan (or griddle) on medium heat. Make sure it is nice and hot.
  • Pour about ½ cup to 1 cup of batter on to the nonstick pan. Let the pancakes cook until you start to see bubbles break the surface.
  • Then flip and continue to cook on the other side. It should take about 3 – 5 minutes to cook the pancakes, but this will depend on your heat source, and how think your pancakes are.
  • To serve pancakes, add fruit such as sliced banana, pineapple, berries, or other fruit and syrup.
  • Other additions: raw walnuts or other nuts, peanut butter, ground flaxseeds and/or hempseeds.

Notes

Recipe source: Rouxbe.com, Egg & Dairy-free Pancakes.