I wanted to share another vegan pancake recipe, since this is the version I’ve been making more often (here is the other version). I love this recipe – it’s super easy, I usually have all the ingredients already in my home, and it’s delicious! I like to throw in some vegan vanilla protein powder as well when I can remember it. To keep the texture on track, just add in the protein powder in the end, and then pour in a little more almond milk until you get the right pancake batter consistency (little thicker than cake batter). I forgot about vanilla when I was creating the recipe, but a half teaspoon of vanilla extract would be great in these pancakes as well. I like to top the pancakes with vegan butter and maple syrup. Along with some fresh fruit & coffee, this is the perfect weekend breakfast to me!
Delicious version of a comfort-food-breakfast-classic!
Ingredients
- 1 cup whole wheat pastry flour
- 1 TBS coconut sugar
- 1 1/2 TBS baking powder
- 1/8 tsp salt
- 1 cup almond milk
- 2 TBS vegetable oil
- 1/4 cup vegan chocolate chips
- Coconut oil spray
- Toppers: vegan butter & maple syrup
Instructions
- Start by pre-heating a griddle, and spraying with coconut oil spray.
- In a large bowl over a sifter or fine strainer, add the flour, sugar, baking powder and salt. Sift together.
- In another bowl or large measuring cup, combine the almond milk and vegetable oil.
- Mix the wet ingredients into the dry ingredients.
- Pour the batter by 1/4 cup portions onto the griddle. Sprinkle with the chocolate chips and flip after 3-4 minutes.
- Serve with vegan butter and maple syrup. Enjoy!
www.meatlessinthemountains.com
