2vegan egg replacerequivalent of 4 eggs using vegan egg replacer
2Cnon-dairy milkI use plain organic rice milk, nut milk is fine too
In a large bowl, combine together dry ingredients.
In separate bowl, mix together wet ingredients.
Gradually add wet ingredients into dry ingredients, stirring until thoroughly combined, but don't over-stir.
Ladle pancake batter onto hot non-stick griddle or skillet. Cook over med-high heat until bubbles begin to pop and the surface of the pancakes no longer look glossy.
Flip pancakes and continue cooking for 2-3 minutes or until golden brown.
Serve hot with warm syrup, fresh fruit, and a dollop of vegan butter.
Makes 24 medium-size pancakes.
🥕 Use your preferred vegan egg replacer. This is the brand I typically use.🥕 You can add blueberries to the batter. I suggest coating the berries first in flour and gently fold them into the batter. It will help keep the berry juice from making the entire batter purple.🥕Top with:
Pecans or walnuts
Chocolate chips - sure, why not?
Apple pie filling
Maple, boysenberry, strawberry or your favorite syrup