Best Vegan PancakesAuthor:
- 125 g flour
- 2 egg replacement or 1 mashed banana
- 50 ml sparkling water
- about 90ml milk of choice
- about 2 tbsp sugar of choice & to taste
- 1 tbsp nut butter or coconut butter
- 2 tsp baking powder
- a bit vanilla cinnamon
- Coconut Oil for frying
- Whisk egg replacement powder (or mashed banana) with milk, sparkling water, sugar and nut butter.
- Combine flour, baking powder, vanilla and cinnamon separately first and then add to the milk mixture while stirring.
- Stir until your dough gets smooth, thick and creamy (add a bit more milk if you prefer thinner pancakes or add more flour if they should be thicker.)
- Let the dough chill for about 10 minutes.
- Heat up coconut oil in a huge Pan on a medium heat.
- Now put about 2 tbsp of the dough for one pancake into the pan.
- As soon as you see bubbles on the surface, flip the pancakes (after about 2-3 minutes).
- Serve your pancakes with maple syrup, Granola and berries or other toppings of choice.
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