You may also like
Categories:
flour cornstarch salt baking powder sugar egg replacement almond milk vanilla butter maple syrup water egg
Viewed: 89 - Published at: a year agoIngredients
- 1 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 1 1/2 tablespoons baking powder
- 1 tablespoon sugar
- Egg replacement mixture (see below)
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 3 tablespoons vegan butter, melted
- Maple syrup and vegan butter, for topping
- 3 tablespoons water
- 1 tablespoon Ener-G Egg Replacer
Method
- In a medium bowl, combine the flour, cornstarch, salt, baking powder, and sugar.
- In a small bowl, make the egg replacer and combine it with the almond milk and vanilla.
- Using a whisk, combine the wet and dry ingredients and mix gently until combined.
- You want some lumps.
- Gently fold in the melted butter.
- Make sure the batter is still lumpy and thick.
- Heat a griddle or skillet over medium-high heat and coat lightly with oil.
- A spray-on oil works best to avoid over-oiling.
- Use a dry measuring cup to pour 1/4 cup of batter in a circle.
- Cook until the surface of the pancake has small bubbles all around, 3 to 5 minutes, then flip.
- Ideally you should only have to flip once.
- On your serving plate, stack the pancakes high to seem impressive, or, as Darth Vader would say, "most impressive."
- Top with butter and maple syrup and voila!
- Pancake ninja.
- Pour the water into a small pot and bring it to a slow simmer.
- Slowly add the egg replacer and whisk vigorously for 1 to 2 minutes, then remove from the heat and set aside for about 1 minute.
- The consistency should be think and gelatinous.
- One batch equals one egg.
