Plant-Based Fluffy Pancakes
Ingredients
- 1 cup (2.5dl) White all-purpose flour
- 1 tbsp Baking powder
- 2 tbsp Coconut sugar
- 1 pinch salt
- 1 teaspoon vanilla paste (or 1 tbsp vanilla powder)
- 1 cup (2.5dl) Almond milk
- 1/4 cup (0.5dl) Vegetable oil
Preparation
In a large bowl, whisk together the flour, baking powder, coconut sugar, and salt.
In another bowl, combine the almond milk, vegetable oil, and vanilla paste.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Heat a griddle or non-stick pan over medium heat and lightly grease with oil.
Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
