Happy Halloween!! This is my version of celebrating 🎃👩🏻🍳
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I’m more excited about this new recipe I found. These are VEGAN pancakes that passed the test by non-vegan family members. (I only told them after 😂).
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Best vegan pancake recipe I’ve made so far. This ones for the books. Recipe came from one of my favourite magazine indulgences- America’s Test Kitchen. Stay tuned for more plant-based recipes here from this magazine. There recipes are rigorously tested and I learn so much from them. #cookinggeek
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This is for my #plantyourvote I got nominated by @connor.cooks . Get out there and vote!
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This recipe could not be more simple. You mix the dry ingredients together, and then pour in the wet ingredients.
I made a quick raspberry sauce by microwaving some fresh raspberries for 30 seconds (you can totally use frozen just microwave longer) and adding 1 tsp. of maple syrup. Not only did it give that creepy blood look I was after, but it was really tasty too.
The cookie cutters I used were made of silicone so they could withstand the heat. Please don’t use plastic cookie cutters if you have them because they will probably melt. Metal ones are okay to use. Grease them with a little coconut oil so the batter doesn’t stick to the metal.
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I hope you have fun with this one.
Recipe comes from this awesome magazine.
Mix dry ingredients first.
Then, mix in the wet ingredients.
Batter looks like this when all mixed together.
Don’t overmix.
Pour batter into cookie cutters and keep heat at medium.
Smear paper towel on greased pan to prevent splotchy pancakes.
Best Vegan Pancake recipe from @testkitchen
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Serves 4-6
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* 2 cups (10oz) all purpose flour
* 2 Tbsp. Organic sugar (brown or raw)
* 1 Tbsp. Baking powder
* ½ tsp. Baking soda
* 1 tsp. Ground flax seeds
* 3/4 tsp. Salt
* 2 cups unsweetened oat milk, room temp
* 3 Tbsp. Coconut oil, melted and cooled plus 2 tsp. Coconut oil
* 2 Tbsp. Lemon juice
Directions:
1. Whisk flour, sugar, baking powder and soda, ground flax and salt together in a bowl.
2. Whisk oat milk, 3 T melted coconut oil and lemon juice in second bowl. Make a well in the center of the flour and pour wet mixture in. Gently whisk until incorporated (don’t over mix).
3. Heat 1 t. Coconut oil in nonstick skillet and spoon ¼ cup batter onto pan. Keep heat at medium. Cook until edges start to dry and bubbles on the surface start to break, 2-3 minutes.
4. Flip pancakes and cook 1-2 minutes more. Repeat with remaining batter. Serve with berries and/maple syrup.
Need cooking pointers?
Join the ‘Cook to 100’ program to learn more about plant-based cooking basics. Or check out 80% plant-based meal plans.
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Your pancakes look so thick and fluffy! And perfect. I bet their delicious.