Munsur loves pancakes…what kid doesn’t really?! Easy to make, super yummy, and kids can lend a helping hand in the kitchen and feel proud they’ve made breakfast or dinner with you! Here’s a simple and healthier recipe your whole family will enjoy.
Vegan Vanilla Pancakes Yields: app 20 pancakes
2C flour, sifted
3Tsp baking powder
2c Silk True Almond Vanilla milk or non-dairy milk of choice, room temperature
1/4C coconut oil (melted) + 1Tbsp for pan
2Tbsp milled flaxseed
1/4C plus 2Tbsp water
2Tsp vanilla extract
Toppings of choice
In a large bowl, combine wet ingredients.
Next, sift dry ingredients in another bowl and add to wet mixture. Or to avoid dirtying another bowl, sift right over the wet mix as shown. Mix just enough so that they’re all incorporated but not overly stirred.
Add vanilla and stir until combined.
Here’s my handsome cowboy showing off his whisking technique ;)
Add oil to the pan and wipe off excess using a paper towel to avoid “frying” the pancakes. Heat the skillet on high heat at first, and once you’ve made a few pancakes reduce to medium heat and continue. You’ll want to wipe the pan with the oiled paper each time before adding pancakes to the pan.
Pour the batter, about a 1/4 cup per pancake round, and flip pancakes once bubbles appear. Wait before removing from skillet, about 15 seconds or so, until light golden brown in colour.
The batter keeps in the fridge in an airtight-lidded container for a few days.
The results are beautiful, fluffy, healthier, melt-in-your mouth goodness!
I sometimes like to stuff my pancakes with fruit and Daiya cheese shreds and roll them up as shown. It’s fun and the kids love that it’s like a sandwich :)
However way you choose to eat them, hope you enjoy making and consuming these pancakes as much as my family does :)
Bon appétit! xo