Vegan Pancakes
Serves 2 serves
Ingredients
- 1 cup (250ml) almond milk
- 1 tbsp. (20ml) apple cider vinegar
- 1 cup (150g) self-raising flour
- 2 tbsp. (25g) Natvia
Instructions
- Place the flour and Natvia in a bowl, sprinkle with ½ tsp. sea salt and stir to combine.
- In another bowl, whisk almond milk and vinegar together until bubbles appear. Sit for 2 minutes.
- Add the flour and sweetener and whisk to combine.
- Rest for 5 minutes (allowing time for the gluten in the flour to relax and the starch grains to swell, this is essential for light and fluffy pancakes).
- Heat a non-stick frying pan over a medium low heat.
- Using a ¼ cup measure, pour the batter into the pan.
- Cook for 3-4 minutes or until small bubbles form on the surface of the pancakes, then flip.
- Cook the opposite side for 1-2 minutes more.
- Repeat. Serve immediately.