Wednesday, January 17, 2018


6 ingredients, 5 minutes! These pancakes are simple, super quick to the throw together and sooo fluffy! Could easily be made gluten free by swapping in an GF AP flour mix (I like Jessica's brand).


2 cups all purpose flour
2 tbsp baking powder
2 tbsp coconut sugar
1 tsp himalayan sea salt
1 tsp vanilla extact
1.5 cups almond milk


In a large mixing bowl, sift together all dry ingredients. Slowly whisk in the liquids to the dry. Batter will be think and voluminous - don't overmix or the pancakes won't be as fluffy!

Heat a nonstick pan over medium heat (add a small amount of coconut oil or earth balance if you're worried about sticking). Scoop 1/3 cup of batter for each pancake, allow to cook for two minutes (you should see small bubbles forming), flip and cook for another two minutes.

Repeat with the remaining batter - should make about 10 pancakes.

Top with Earth Balance vegan butter and maple syrup! Added bonus, thaw frozen mixed berries and use to top the pancakes!

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