Weekends beg for pancakes like these. Fluffy and light, they are wonderful plain, with fruit inside or on top.
2 cups unsweetened plain plant milk
2 TBSP fresh lemon juice
2 cups whole wheat flour
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 TBSP pure maple syrup
1 tsp vanilla
Mix together milk and lemon juice and let stand 5 minutes.
Whisk together flour, baking powder, cinnamon, nutmeg and salt. Add milk mixture, syrup and vanilla and mix well. Let stand while heating pan or griddle.
Pour ½ cup batter into hot pan or griddle. Let cook until bubbles appear and edges look a bit dry, about 4 minutes. Flip and cook on other side. Serve warm with syrup.
(makes about 8 6-inch pancakes)
Plant Chef Club Tip:
These delicious pancakes come together quickly for a great weekend treat. You can double the batch, cook the pancakes and then refrigerate or freeze them for a really quick weekday breakfast.
These are shown with our delicious warm apple compote.