The Best Vegan Pancakes Ever

1 ¼ cups (160g) regular all-purpose flour

3 tablespoons (24g) cornstarch

2 teaspoons baking powder

¼ teaspoon fine sea salt

¾ cup (180g) unsweetened almond milk, room temperature

3 tablespoons (60g) pure maple syrup, room temperature (USE 4 tablespoons for a sweeter pancake, as these are only mildly sweet to account for syrup on top)

1 teaspoon (5g) vanilla extract

3 tablespoons (48g) raw cashew butter (I make my own SEE NOTES)

subheading: NOTE:

For best results, so you get these amazing and fluffy pancakes, use a scale following my exact weights listed. You don't need cups to compare, just follow the weights given. This will prevent the chance of the batter's texture being off, which is rather important with pancakes, since they cook in just a few minutes. SEE notes below if you don't have a scale.

I use this scale.

I use this nonstick pancake griddle. It is amazing.

Directions at thevegan8.com

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