Super Simple Vegan Pancakes
from Cookie + Kate

Name: Super Simple Vegan Pancakes
Prep time: 10M
Cook time: 10M
Total time: 20M
Ingredients: 1 cup Bob's Red Mill Organic Whole Wheat Flour; 1 tablespoon baking powder; ¼ teaspoon salt; 1 cup almond milk or dairy-free milk of choice; 2 tablespoons olive oil or melted coconut oil; 2 tablespoons maple syrup or sugar of choice; 1 teaspoon pure vanilla extract; More oil to grease your pan/skillet, if necessary

You need 8 Ingredients

More oil to grease your pan/skillet, if necessary

1 teaspoon pure vanilla extract

2 tablespoons maple syrup or sugar of choice

2 tablespoons olive oil or melted coconut oil

1 cup almond milk or dairy-free milk of choice

¼ teaspoon salt

1 tablespoon baking powder

1 cup Bob's Red Mill Organic Whole Wheat Flour

Showing 3 out of 6 Steps

Meanwhile, if you'll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don't over-mix or your pancakes will be tough!). If you'd like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)

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