Vanilla pancakes
vegan, refined sugar free, easy
Equipment
- 1 pan
- 1 bowl
Ingredients
- 200 grams spelt flour
- 30 grams potato starch
- 2 tsp baking powder
- 50 grams light brown sugar
- pinch salt
- 200 ml almond milk
- 4 tsp apple cider vinegar
- 100 ml water
- 50 grams pure maple syrup
- 20 grams coconut oil, melted and cooled
- 2 tsp vanilla bean paste
Instructions
- Prepare the vegan buttermilk: combine almond milk with vinegar in a small bowl and set aside.
- In a large bowl, combine flour, potato starch, salt and baking powder and mix well.
- Add maple syrup, vanilla and melted coconut oil to the milk and stir to combine.
- Pour the wet ingredients mixture into the dry ingredients and stir till mostly incorporated. Add the water and mix just until combined.
- Set the batter aside for 5-10 minutes.
- Heat a small non-stick pan over a low-medium heat.
- Pour 1/4 cup of batter into the pan and cook until golden brown or until the top surface forms bubbles (about 3 minutes).
- Flip and repeat on the other side.