Creating Instacart page...
Vegan Pancakes
:max_bytes(150000):strip_icc()/MSL-1135371-vegan-pancakes-hero-3x2-40452-c24f29af87814c6885dbc5a950671ad0.jpeg)
Ingredients
2 cups
unsweetened soy or almond milk
3/4 cup
safflower oil, plus more for pan
2 cups
all-purpose flour
1/2 cup
whole-wheat flour
2 tablespoons
turbinado sugar, finely ground
2 tablespoons
baking powder
1/2 teaspoon
coarse salt
Maple syrup and fresh fruit, such as blueberries
for serving
Instructions
STEP 1
Mix plant-based milk and oil: Combine milk and oil in a small bowl or liquid measuring cup.,
STEP 2
Combine dry ingredients: In a medium bowl, whisk together flours, sugar, baking powder and salt.,
STEP 3
Add liquid to dry ingredients: Add liquid and whisk until a few lumps remain; do not overmix.,
STEP 4
Cook pancakes in batches: Lightly oil a large nonstick skillet or griddle and heat over medium-low heat. Working in batches, ladle out 1/3 cup batter per pancake and cook until bubbles begin to form around edges and pancakes are lightly golden and set underneath, about 3 minutes.,
STEP 5
Flip to cook other side: Flip and cook another 2 minutes until set. Serve with maple syrup and fresh fruit.
Nutrition Facts
(per serving)
Calories:
X calories
Servings:
6 servings
Carbohydrates:
X g
Fat:
X g
Fiber:
X g
Protein:
X g
Sugar:
X g
Meal Effort
Preparation:
10 minutes
Cook:
30 minutes
Total:
40 minutes