Vegan Pancakes For One
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 dash Salt 0.50 tsp Vanilla Extract 1 wedge yields Lemon Juice 0.75 tsp Baking Powder 0.50 tsp Baking Soda 5 Cornstarch 2.70 oz Almond Breeze Almond Milk, Unsweetened Vanilla .3 cup Flour, white
In a bowl, whisk together the almond milk and lemon juice. Let sit for 5 minutes.
Whisk in the vanilla extract and salt.
Sift in the flour, cornstarch, baking powder and baking soda. Mix until just combined, being careful not to over-mix.
Let the batter sit for 15 minutes.
Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add a scant ¼ cup of batter for each pancake. If necessary, use the back of a spoon to shape the batter into circles.
Cook the pancakes for about 3 minutes, or until bubbles appear on the surface and the edges appear dry. Flip, and cook for 1 minute on the other side. Adjust the stove heat as needed.
Serve the pancakes with some strawberries and plenty of maple syrup.
Serving Size: 1 serving (3-4 pancakes)
Whisk in the vanilla extract and salt.
Sift in the flour, cornstarch, baking powder and baking soda. Mix until just combined, being careful not to over-mix.
Let the batter sit for 15 minutes.
Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add a scant ¼ cup of batter for each pancake. If necessary, use the back of a spoon to shape the batter into circles.
Cook the pancakes for about 3 minutes, or until bubbles appear on the surface and the edges appear dry. Flip, and cook for 1 minute on the other side. Adjust the stove heat as needed.
Serve the pancakes with some strawberries and plenty of maple syrup.
Serving Size: 1 serving (3-4 pancakes)
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,212.2 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 1.4 g
- Protein: 4.2 g