Updated: Apr 22, 2020
Bringing to you a restaurant quality vegan pancake recipe.
Its pretty simple to build your own vegan recipes through all the vegan items they offer at the grocery store. Vegan butters, almond milk, soy milk, coconut milk and egg replacements. The list is endless.
Parents survival for home schooling and easy to prepare ahead of time and have them throughout the whole week or even freeze.
In this recipe I combined flour, self rising cornmeal flour, kosher salt, baking powder, egg replacement, sugar, almond milk, coconut oil, vegan butter and white vinegar
Combined dry ingredients
2 c. Flour
1/4 c. Self rising cornmeal flour
1 tsp. Kosher salt
1 1/2 Tbs baking powder
1/2 Tbs. Egg replacement (Bob’s red mill) 1/4 c. Sugar
Incorporate with dry ingredients (don’t over mix) Lumps are okay.
2 1/2 c. Almond milk unflavored
2 Tbs. Coconut oil melted
1 Tbs. Vegan butter (country crock) melted
2 Tbs. White vinegar
Heat your skillet and a tsp of oil with medium heat and adding more oil as needed. Using 1/4 of pancake mix cook your pancakes until you see air bubbles through out and then flip and finish cooking until slightly golden brown.