Vegan Pancakes For One

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

Don’t over-mix the batter!
Don’t have the stove heat too high, or else the pancakes will burn on the outside before the middle is cooked through. I find medium-low is perfect, but it depends on the size of your pan (smaller skillet = needs a lower heat), as well as your stove.
Don’t flip the pancakes until bubbles appear on th

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)