Fluffy Plant-Based Pancakes
Easy and tast pancakes. Eveyone will be satisfy when they try this comfort food.Plant-based & dairy-free
Servings: 12 Pancakes
Calories: 97kcal
Equipment
- Large mixing bowl (2)
- Whisk
- Measuring spoons
- Measuring cups
- Measuring jug
- Griddle Pan
- Ladle
- Slotted Spatula
Ingredients
- 1 1/2 Cups All purpose flour Unbleached
- 3 Tsp Baking powder
- 1 Tbsp Cane sugar Organic
- 1/4 Tsp Pink salt Or kosher salt
- 1 Chia-egg See notes for link on how to make it.
- 1 1/2 Cups Almond milk Or oat milk
- 3 Tbsp Butter Vegan & melted
- 1 Tsp Vanilla extract
- 1/4 Cup Water
Instructions
- On a large mxing bowl, add the flour, baking powder, salt, and sugar whisk together.
- Next in a separate mixing bowl, add the milk, water and vanila and whisk together.
- Slowly add the wet ingredients to the dry and mix it, unitl combine. Add the chia-egg and mix one more time. Let the mixture rest for about 5 minutes.
- While the mixture is resting, place the griddle on the stove on medium heat. Once the griddle is hot add one scoop of the pancake batter to the griddle and cook until you see bubbles forming in the top about 1-2 1/2 min, flip the pancake to the other side and let it cook about a 1-2 minutes and its ready.Repeat the process until you use all the batter. (Makes 12 small pancakes)
Notes
- Link for Chia-egg
- If you prefer to add fruit, I have use blueberries, and bananas only and they cook perfectly.
- Use syrups or spread and enjoy!
Nutrition
Calories: 97kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 221mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg