Light and Fluffy Vegan Pancakes
"I've been experimenting with recipes I've found online and in cookbooks when I came upon this DELICIOUSLY MOUTH WATERING recipe while searching for a better breakfast to feed my extremely picky family. My mother actually loves them which is amazing because she doesn't like anything vegan. They are super light and fluffy, not to forget extremely quick and easy to make. I am 100% positive you'll enjoy them as much as we do. :)"
- Ready In:
- 13mins
- Ingredients:
- 5
- Yields:
-
8 cakes
- Serves:
- 4-6
ingredients
- 236.59 ml flour (I usually use white)
- 236.59 ml coconut milk (I've used both. There is no difference in flavour) or 236.59 ml water (I've used both. There is no difference in flavour)
- 29.58 ml oil (I use peanut oil)
- 29.58 ml baking powder
- 14.79 ml cinnamon (or more to taste. You may add the cinnamon to the mix or sprinkle directly over the cake as it cooks)
directions
- 1 Dump all the ingredients in a large enough bowl and mix till smooth.
- 2 Heat the stove.
- 3 For perfectly equal sized cakes, I use 1/4 measuring cup.
- 4 Once the edges are perfectly browned and cooked about 1/2 inch inward; flip the cake.
- 5 Repeat till the batter is used up or seal into airtight container and save for another day.
- 6 Enjoy!
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Reviews
-
OMG way too much cinnamon ! Maybe a typo? reduce to 1 teaspoon. I Used almond milk and avocado oil to reduce calories. That said a little to floury for me. Like the fluffiness. Also added a pinch of salt.
