Delicious fluffy pancakes.
Makes 6 pancakes; Prep time: 10 minutes; Cooking time: 25 minutes
This recipe is Vegan; Vegetarian; Dairy Free; Soy Free; Plant Based; Quick breakfast
1 Tablespoon (equals 1 egg) Nummy Nibbles Mung Bean based Egg Substitute
3 Tablespoon water
1 Cup All Purpose Flour
1/8 Cup Sugar
2 teaspoon Baking powder
1/4 teaspoon Salt
3/4 cup Plant Based Milk (we used Almond Milk) - @ room temperature
1 teaspoon Vanilla extract
2 Tablespoons Vegan Butter
Oil or Vegan Butter, for cooking
Maple Syrup, Vegan Butter, Strawberries, Blueberries, Black Berries...
Mix Egg Substitute powder and water together with a whisk, until smooth and no lumps. Add the flour and baking powder to egg mixture and mix to combine. Add the sugar and salt and mix to combine. Now add 1/3rd of the milk at a time, whisking well in between steps.
Once the batter is smooth, add the vanilla extract and melted butter and whisk well. Batter should be thick but smooth with no lumps. If batter is too thick, add couple of tablespoons of milk.
Heat a non stick skillet or griddle on medium heat. Once pan is hot, brush with oil or butter. Pour about 1/4 cup of the batter onto the hot skillet/griddle. Spread to about 4 inches in diameter.
Cook on medium heat until the top surface bubbles and is dotted with holes. The bottom should be golden brown by now. Flip slowly and cook to golden brown on the other side. Adjust the heat if browning too much or too little. Remove from heat and set aside. Repeat with remaining batter.
Serve hot with maple syrup and any toppings of your choice.