INGREDIENTS
- 1½ cups white spelt flour (you can use all-purpose flour if you wish)
- 1½ Tablespoons baking powder
- 1½ cups non-dairy milk (I use unsweetened coconut milk)
- 3 Tablespoons organic cane sugar
- 3 Tablespoons organic canola oil
- ⅛ teaspoon salt
- vegan buttery spread for pan
METHOD
- Mix dry ingredients in a large bowl.
- Add wet ingredients, and let rise for about five minutes.
- Melt a tablespoon of vegan buttery spread in a large frying pan over medium heat (I have an electric stove and put the burner at about 5).
- Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
- Flip pancakes and continue to cook until done, about 3 more minutes.
- Serve with vegan buttery spread and syrup, or desired fruit topping.
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