Vegan pancakes! Perfect for Valentine's Day breakfast, or for the weekend. They are very easy to make and super fluffy.
Combine all the dry ingredients in a bowl and mix with a whisk
In another bowl, combine the plant-based milk and vinegar, mix well
Combine the liquids with the dry ingredients, incorporating them well with the hand whisk to avoid lumps
Add the oil and mix again
Put a pan over low heat and let it warm up
Using an ice cream scoop, take the amount of batter for one pancake and cook it in the pan until bubbles form
Flip the pancake and cook for another 30 seconds
If they are too pale, slightly increase the heat
Serve the pancakes with soy cream, fresh fruit and maple syrup
Bowl
Whisk
Pan
Italia, Calabria
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
| Energy (kcal) | 187.95 |
| Carbohydrates (g) | 31.78 |
| of which sugars (g) | 4.66 |
| Fat (g) | 4.82 |
| of which saturates (g) | 0.65 |
| Protein (g) | 5.86 |
| Fibre (g) | 0.85 |
| Salt (g) | 0.18 |
