VEGAN PANCAKES

1 cup flour 1 tbsp of sugar ( I used organic cane sugar) 2 tbsp. baking powder 1/8 salt 1 cup soymilk 2 tbsp. vegetable oil
1 cup flour
1 tbsp of sugar ( I used organic cane sugar)
2 tbsp. baking powder
1/8 salt
1 cup soymilk
2 tbsp. vegetable oil

I used Bob’s Red Mill Whole Wheat flour ( use whatever one you prefer).

Add your dry ingredients together first. Then add your oil and soy milk.

Mix until smooth.

Set the stove with a pan to medium heat.

Spoon one pancakes worth of mixture to the pan.

When you see bubbles in the middle of the pancake, or if the edges are looking stiffened, flip.

Repeat until all batter is gone! Credit: food.com

Strawberry Sauce-

1 pound strawberries, diced ( I did a little less)

2 tablespoons of maple syrup ( I used Organic wholesome Maple Syrup)

1 teaspoon of vanilla extract

In a saucepan combine all ingredients and bring mixture to a boil, then reduce heat to medium low. Let sauce simmer for 8-10 minutes stirring occasionally.

Once sauce has thickened, remove from the heat and serve it on top of the pancakes.

You would never know these were vegan pancakes! I honestly think they taste better than the usual pancakes! They were light, fluffy, and the strawberry sauce topped it with a sweet, satisfying taste! I will definitely be whipping these up again next time I get the morning off!

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