Fluffy Vegan Pancakes with Maple Pistachios
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup + 1 tbsp pistachio milk
- 1 tsp apple cider vinegar
- 2 tbsp melted vegan butter
- 2 tbsp maple syrup
- 2 tsp vanilla extract
Toasted maple pistachios
- 1/2 cup pistachios
- 1 tbsp maple syrup
Preparation
In a liquid measuring cup, whisk together the pistachio milk and apple cider vinegar. Set aside for 5 minutes.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Pour in the milk mixture, melted vegan butter, maple syrup, and vanilla extract. Whisk until a smooth batter forms.
Heat a large skillet over medium heat. Use 1/2 tsp vegan butter for each pancake to grease the skillet. Once the butter slightly sizzles, pour in about 1/4 cup of pancake batter into the skillet. Spread into a circle.
Cook until small bubbles form on the surface and edges become slightly matte. Flip and cook until golden brown on the other side. Repeat with remaining pancakes.
Maple pistachios
Heat a small skillet over medium heat. Add the pistachios and toast for 1-2 minutes until fragrant and slightly golden. Pour in the maple syrup and immediately stir to coat the pistachios. Toast for another 30 seconds and then transfer to a bowl.
Notes
Top with toasted maple pistachios for enhanced flavor and texture.
