Super Simple Vegan Pancakes

These easy vegan pancakes are my favorite basic pancakes! Who knew that eggless, whole grain pancakes coüld be so flüffy?! Feel free to throw in some add-ins like blüeberries or chocolate chips, if yoü’re so inclined. Recipe yields 6 modestly-sized pancakes (perfect for 2 servings), so mültiply as necessary.

INGREDIENTS

• 1 cüp Bob’s Red Mill Organic Whole Wheat Floür*
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cüp almond milk or dairy-free milk of choice
• 2 tablespoons olive oil or melted coconüt oil
• 2 tablespoons maple syrüp or sügar of choice
• 1 teaspoon püre vanilla extract
• More oil to grease yoür pan/skillet, if necessary

INSTRüCTIONS

1. In a mixing bowl, whisk together the floür, baking powder and salt. In a 2-cüp liqüid measüring cüp or another mixing bowl, whisk together the milk, oil, maple syrüp and vanilla extract üntil thoroüghly blended. (If yoür coconüt oil solidifies on contact with the cold milk, gently warm it in the microwave jüst üntil it liqüifies again.)
2. Poür the liqüid mixtüre into the dry mixtüre. Stir üntil combined, so only a few lümps remain (don’t over-mix or yoür pancakes will be toügh!). If yoü’d like to mix in any totally optional add-ins (like chocolate chips or blüeberries), gently fold them in now. Let the batter rest for 5 minütes so yoür pancakes will be nice and flüffy.
3. Meanwhile, if yoü’ll be üsing an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over mediüm-low heat. Yoü’re ready to start cooking yoür pancakes once the sürface of the pan is hot enoügh that a drop of water sizzles on contact.
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Full Recipe >> cookieandkate.com

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