The Best Fluffy Vegan Pancakes

“Work for a cause, not for applause. Live to express, not to impress.” Unknown

subheading: DRY INGREDIENTS:

2 cups organic unbleached flour (you may also use whole wheat pastry flour, whole wheat flour or white whole wheat flour)

3 Tbsp dry sweetener ( organic cane sugar, maple sugar, or date sugar)

2 Tbsp baking powder (low-sodium if available)

½ tsp. of salt

subheading: WET INGREDIENTS:

2 ¼ cups unsweetened almond milk

2 Tbsp apple cider vinegar

1 ½ tsp. vanilla extract

Add ONLY dry ingredients to a large mixing bowl and whisk together.

Using a separate bowl or large measuring cup, combine the wet ingredients and whisk until everything is well combined.

Form a small well in the center of the dry mix, pour in the wet mixture, and whisk until the batter is smooth but still has just a few lumps. Set the batter aside and let it sit for 5 to 10 minutes.

While the batter is resting, preheat a nonstick skillet or griddle to medium heat. Pour ½ cup of the batter onto the cooking surface. Once the top of the pancake starts to bubble, flip with a spatula. Then, cook until the pancake is golden. Usually about 45 seconds to 1 minute depending on the cooking appliance.

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