Updated: Feb 13
Pancakes. One of my favourite comfort foods. At one point in this vegan journey I was having a stack almost everyday until I got so sick of it I probably didn't have a stack for weeks. And thought pancake stacks come in different forms--whether gluten-free or protein-packed--fluffy all-purpose-flour-based pancakes are still my favourite. Maybe it's because I grew up eating those ready-to-eat pancake mixes that come out so moist and fluffy that I still look for the same texture now that I no longer take in dairy or eggs.
I always--ALWAYS-- have maple syrup in my refrigerator for my pancakes. I can't imagine having pancakes without it. I topped this stack with fresh banana and kiwi (I like my pancakes with fruit), and some cacao nibs from The Superfood Grocer.
Time to stack up on those pancakes. Enjoy! Recipe below.
Serves 2-3 people
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2-4 tbsp coconut or other sugar, adjust according to desired sweetness
1 cup soy milk
2 tbsp coconut or canola oil
Mix all the dry ingredients into a bowl except the Coconut sugar.
In a separate bowl, mix the sugar, soy milk and oil. Whisk together.
Mix the milk mixture into the dry ingredients. Mix until well incorporated. There may be some lumps.
In a non-stick pan*, pour in around 2tbsp of the batter depending on how big you want your pancakes.
Cook for 2 minutes on each side, or until bubbles start to form and the sides begin to dry out.
Serve with your favorite syrup! I had mine with maple syrup, some fresh fruits, and cacao nibs from The Superfood Grocer.
*Since I used a non-stick pan, I no longer added any oil. But feel free to do so if you're not using a non-stick pan!
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