Purple Stack of Vegan Pancakes
Ingredients
- 220 g all-purpose flour
- 20 g baking powder
- 2 and a half tablespoons Beauty blend
- 1 tablespoon plus 1 teaspoon Ocean blend
- a pinch of salt
- 2-3 tablespoons coconut sugar
- 310 ml plant-based milk (coconut milk used)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Preparation
In a large bowl, add flour, baking powder, superfoods blends, salt, and sugar. Whisk a little bit, then add milk, vinegar, and vanilla extract.
Whisk well and let the batter sit for a few minutes.
Heat up a nonstick pan and cook pancakes for about 1 minute per side on medium-low heat.
Serve warm with melted dairy-free white chocolate and fresh blueberries.
