These vegan pancakes are topped with Ben & Jerry’s dairy free peanut butter ice cream; strawberries and bananas.
They are amazing! It makes a great Saturday or Sunday Breakfast.
2 cups all-purpose flour or all purpose wheat flower
2 tablespoons organic sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground flaxseed
3/4 teaspoon sea salt’
2 cups cashew milk room temperature
3 tablespoons vegan butter melted – plus more for cooking
2 tablespoon lemon juice
In a large bowl, whisk together flour, sugar, baking powder, baking soda, flaxseed and salt.
In a separate medium-sized bowl whisk together room temperature cashew milk, melted butter, and lemon juice.
Add wet ingredients to the dry ingredients and gently whisk together with only a few lumps remaining.
Heat a non-stick pan over medium heat. Add 1/2 teaspoon of butter. Use a paper towel to wipe out oil and leave small layer in bottom and sides of pan.
Cook by slowly pouring in 1/4 cup of batter per pancake into pan. Cook until the edges are set and bubbles form in the middle.
Carefully flip the pancakes and cook until golden, 2 minutes.
Add your favorite ice cream with sliced bananas and strawberries.
Vegan Pancake Recipes: