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<\/a><\/p>\nFluffy Vegan Pancakes<\/strong><\/span><\/p>\n 2 cups Flour Maple Syrup, to serve In medium mixing bowl combine flour, sugar, baking powder, and salt. Store leftovers in an airtight container in the refrigerator for up to five days: reheat in the toaster or enjoy cold with a nut butter and jam, jelly or honey.<\/p>\n No eggs? No worries! Delicious egg free, dairy free pancakes. <\/p>\n","protected":false},"excerpt":{"rendered":" Sometimes you find yourself without eggs, and milk, and vanilla, and vinegar, and well, a whole lot of ingredients but you need to pull together a breakfast! I have found myself in this exact position not once but twice in the past two weeks. Seriously, NOTE TO SELF: BRING VANILLA, VINEGARS, EMERGENCY POWDERED EGGS, POWDERED … Continue reading Fluffy Vegan Pancakes<\/span>
\n4 Tbsp Coconut Sugar
\n2 Tbsp Baking Powder
\n1 tsp Salt
\n2 cups Almond Milk
\n1 Tbsp Apple Cider Vinegar
\n2 tsp Vanilla<\/p>\n
\nWhipped Cream, to serve<\/p>\n
\nIn small mixing bowl, combine almond milk, apple cider vinegar and vanilla, stirring well.
\nPour liquid ingredients into dry ingredients and whisk just until combined. Do not over mix to avoid rubbery pancakes.
\nLet batter rest for about 15 minutes.
\nPreheat your electric griddle or non-stick pan, or cast iron pan on stovetop; pour about 1\/3 cup of batter for each pancake –\u00a0 my griddle accommodates cooking six at a time.
\nWhen the top begins to bubble, flip the pancake and cook second side until lovely and golden.
\nServe warm with Maple Syrup, Fresh Fruit and Whipped Cream.<\/p>\n