Buttermilk Pancakes
Dry ingredients:
- 1/2 cup + 1 TBSP white flour or gluten free flour. I’ve used Bob Mills gluten free before and they turned out just as good.
- 1 1/4 tsp baking powder
- 1 tsp coconut sugar
- 1 tsp cinnamon
Wet ingredients:
- 1/4 + 2 TBSP soy milk or whatever plant based milk you have.
- 1/8 cup apple sauce
- 2 tsp’s vanilla extract
Other ingredients:
- 2 tsp’s of apple cider vinegar
Instructions:
Step one: Add dry ingredients to bowl and whisk together.
Step two: Add wet ingredients to dry ingredients and mix together until it forms a smooth liquid.
Step three: Add apple cider vinegar and mix into the liquid. Just mix enough (20 - 30 seconds max) to distribute the apple cider vinegar throughout the batter. Do not over mix.
Step four: Set timer for 10 minutes and set aside as you prepare the fruit compote.
Step five: Cook your pancakes in a large frying pan. Prior to cooking, lightly coat surface of pan with 1 - 1.5 tsp’s of coconut oil. Put burner on medium heat and let oil heat up. Once it’s heated, add 1/4 - 1/3 cup of batter. You’ll know the pancake is ready to be flipped over when bubbles start forming on the top.
Tip: Do not squish your pancake with the spatula if you want to keep them fluffy. Squishing equals flat flap jacks.
Berry, Berry Fruit compote
Ingredients:
- 1/4 cup frozen blueberries
- 1/4 cup frozen blackberries
- 1/4 cup frozen strawberries
- 1/4 cup water
- 1 tsp arrowroot or corn starch
- 1 tsp coconut sugar
- 1/2 tsp lemon zest
Put all ingredients in a small sauce pan on medium to low heat and stir constantly until it thickens. This should take about 10 - 15 minutes. Once done, put lid on sauce pan and let sit until all of your pancakes are done.
Final step:
Top with vegan butter, fruit compote and walnuts (optional)! You can also top with any other seed or nut of your choice. I suggest chia seeds! 😋
All of the above measurements are for 1 serving of pancakes. Multiply by 2, 3, 4 and so on and so forth for each additional serving.
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