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Light and Fluffy Vegan Pancakes
Quick and easy to make, these Light and Fluffy Vegan Pancakes are the ultimate comforting Sunday breakfast! Guaranteed to please everyone – no one will never know they’re made with whole wheat flour!
- 1 cup unbleached all purpose flour
- 1 cup whole wheat pastry flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 cup cashew milk, or other dairy-free milk of your choice
- 2 tbsp pure maple syrup
- 2 tbsp avocado oil, or other neutral tasting oil of your choice
- 1 tsp pure vanilla extract
- 1 cup carbonated water*
In a large bowl, combine the flours, baking powder and salt; whisk until well combined.
In a large measuring cup, combine the milk, maple syrup, oil and vanilla extract; stir well and add to the dry ingredients. Mix well with a whisk until a thick dough forms.
Add the carbonated water and delicately stir with a whisk until the batter loosens up and comes together; don’t overwhisk as you want to preserve the fizzing, aerating power of the carbonated water, and overmixing will result in tough, chewy pancakes.
Heat a little bit of oil in a non-stick pan set over moderate heat. Working in batches, drop 1/3 cup measures of batter onto pan and cook until the tops become sort of matte and dull looking, pancakes are puffy and edges appear cooked, about 30 to 45 seconds.
Very delicately flip the pancakes and continue cooking until undersides are golden brown and pancakes are cooked through, about 30 seconds.
Repeat until you run out of batter; you might want to place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
Serve warm, topped with a little dollop of vegan butter and a generous drizzle of pure maple syrup.
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