serving size 4
1 1⁄2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1⁄4 teaspoon salt
2 1⁄2 cups dairy-free milk
2 tablespoons vegetable oil
- Heat a non-stick skillet over medium heat until a drop of water gently sizzles and pops.
- Mix together the dry ingredients in a large bowl. Whisk in the wet ingredients, being careful not to over-mix. If there are lumps, allow the batter to sit for a minute so theycan break down.
- Fill a quarter cup and pour batter onto the skillet. Cook over medium heat. Flip when theedges begin to dry and bubbles on the top start to pop.
- Cook for another 1-2 minutes and serve with vegan butter, maple syrup, agave syrup, plant based whipped cream or fresh fruit.
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Credit: Easy Vegan Recipes Cookbook