Raspberry Vanilla Vegan Pancakes
Ingredients
- for 4 servings
- 1 cup flour (125 g)
- 2 tablespoons organic sugar
- 1 tablespoon baking powder
- 1teaspoon vanilla bean paste or extract
- 1 cup non-dairy milk (240 ml)
- 1 tablespoon apple cider vinegar.
Preparation
In a medium bowl, add the flour, sugar, baking powder and stir to combine
In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
Pour the liquid mixture into the dry mixture and whisk until smooth
Let batter rest for 5 minutes
Pour about 1/2 cup (65 grams) of batter onto a nonstick pan or griddle over medium heat
When the top begins to bubble, flip the pancake and cook until golden
Serve with raspberry compote made from 2 tablespoons smooth raspberry jam, one tablespoon golden syrup, one tablespoon crushed raspberries
Fresh raspberries to serve
Or if you prefer maple syrup