vegan fluffy pancake recipe

2 cup King Arthur Flour Unbleached All-Purpose Flour (by RASPBERRYPIE)
4 tsp Baking Powder
4 serving Stevia Extract In The Raw Sugar Substitute [1 packet]
1 dash Salt
1 tbsp Bob's Red Mill All Natural Egg Replacer (100% vegetarian), 1 serving = 1 tbsp (by DS1222)
12 oz Almond Breeze Almond Milk, Unsweetened Vanilla
4 tbsp country crock plant butter with almond oil (by DMASICK)
3 tsp Vanilla extract, imitation, alcohol

Allow the egg replacer to sit for around 1 min to thicken.

Servings are best when making pancakes 1-2 tablespoons. It thickens and fluffs up and will take longer to cook if you make them larger.

1. Combine the flour, sugar, baking powder and salt in a large bowl.
2. In a large measuring cup, combine the egg replacer (per package directions), milk, butter and vanilla extract.
3. Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy. You don’t want to over mix them or they could end up less fluffy and tough. The batter should be relatively thick, but easily pourable.
4. Set the batter aside to rest while you heat the griddle, 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.
5. Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I used about 3 tablespoons of batter per pancake.
6. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.
7. Continue cooking with the remaining batter.
8. Serve pancakes with maple syrup or your choice of toppings.

Serving Size: 12 pancakes (fluffy)

Number of Servings: 11

Recipe submitted by SparkPeople user CV62878.