Description
As good as a basic pancake recipe, this formula uses apple sauce instead of eggs and a nut or soy milk to create a giant stack of fluffy vegan pancakes.
Ingredients
Units
Scale
- 1 1/2 cups (360 ml) flour
- 1/2 cup (120 ml) whole wheat pastry flour (or more white flour)
- 1 tbsp baking powder
- 1 tbsp cornmeal
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup (120 ml) applesauce
- 1 tsp vanilla extract
- 1 2/3 cups (400 ml) non-dairy milk
- 1 tbsp margarine
Instructions
- Combine all dry ingredients, stir with a whisk.
- Make a well in the middle and add applesauce, vanilla, and soy milk. Stir until almost combined.
- Preheat your skillet or cast iron pan at medium heat, rub some margarine on one of the pans and melt the rest in the other. Pour melted margarine into the pancake batter and stir until combined.
- Drop by large spoonfuls or pour batter onto the pan and flip when bubbles start to form. Repeat until all the batter is gone.
- Serve with pure maple syrup, and fruit.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300