Vegan Oatmilk Pancakes

Saturday, October 22, 2016

It was Joy's birthday and to surprise her, Belle and I made these vegan pancakes. Breakfast is the most important meal of the day and we wanted a special treat to start the day off on a good note.

This wasn't the first time we had vegan pancakes, but it's the first time with oat milk, and we loved it. I felt it just made a more delicious pancake than other nut or soy milks. It had that rich and creamy feel to it. So good! And with that abundance of fruit we had, this was seriously a breakfast of champions!

Now you could just use any non-dairy milk you have, just know that they may take in flour a little differently, so you may need a teensy bit more flour, or less. But then you can't remove it, lol, so just add a teensy bit more liquid then. What I'm trying to say is: Don't sweat it, it'll still be fine with a bit of tweaking. Just make these pancakes, will ya?

240 g (2 cups) all purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda 
Pinch of salt
3 tsp apple cider vinegar
2 tsp vanilla extract 
3 tbsp melted vegan butter or oil
360 ml (1-1/2 cups) oat milk

1. In a large bowl, whisk together all the dry ingredients.
2. In a small bowl, add the apple cider vinegar to the oat milk and let sit until it curdles.
3. To the oat milk mix in the butter/oil, and the vanilla extract. 
4. Make a well in the dry ingredients and pour the wet mixture into it, folding it in. Mix until you see no visible streaks of flour. It will still be a little lumpy, and it's okay.
5. We are aiming for a thick batter. If it's still runny at this point, fold in a bit more flour. 
6. Heat a bit of vegan butter or oil over a hot skillet or griddle, then ladle a half cup of batter. More, if you are aiming for larger pancakes.
7. Cover the skillet to steam and let rise. Flip when top becomes bubbly. 
8. Serve with fresh cut berries and a dose of maple syrup.

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