Hearty pancakes made dairy-free! Top with vegan butter and pure maple syrup.
Servings 12pancakes
Calories 144
Author Annalise
Ingredients
2cupsall-purpose flour(240 grams)
2tablespoonsgranulated sugar
1tablespoonbaking powder
1teaspoonsalt
1 ½cupsPacific Foods Hemp Non-Dairy Beverage
2large eggs
1/4cupcoconut oil, melted and cooled (60 grams)
1teaspoonvanilla extract
Instructions
In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the hemp non-dairy beverage, eggs, vanilla and melted coconut oil (or butter). Add to the dry ingredients and mix until just combined. Do not over mix.
Preheat a skillet over medium heat and grease with butter or oil. Pour 1/4-1/2 cup of batter (depending on desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes until browned.
Serve immediately or keep warm in a 200 degree oven until ready to serve. Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.