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Home Recipes
Breakfast & Brunch

Vegan Pancakes

You won't miss the eggs or dairy in this plant-based breakfast.

Ingredients :

    2 cups unsweetened soy or almond milk
    ¾ cup safflower oil, plus more for pan
    2 cups all-purpose flour
    ½ cup whole-wheat flour
    2 tablespoons turbinado sugar, finely ground
    2 tablespoons baking powder
    ½ teaspoon coarse salt
    Maple syrup and fresh fruit, such as blueberries, for serving

Direction :

    Combine milk and oil in a small bowl or liquid measuring cup.
    In a medium bowl, whisk together flours, sugar, baking powder and salt.
    Add liquid and whisk until a few lumps remain; do not overmix.
    Lightly oil a large nonstick skillet or griddle and heat over medium-low heat. Working in batches, ladle out 1/3 cup batter per pancake and cook until bubbles begin to form around edges and pancakes are lightly golden and set underneath, about 3 minutes.
    Flip and cook another 2 minutes until set. Serve with maple syrup and fresh fruit.

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Contact Info

681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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