Breakfast PANCAKES (V, VEG, GF) Prep time: 10 minutes Cook time: 5 minutes Serves: 8-10
Method 1. Add all your dry ingredients into a large bowl,stir and create a well in the center. 2. In a separate bowl, mix together all your wetingredients. Once mixed, pour into the well in thedry ingredient's bowl. 3. Place a lightly oiled pan oover medium-highheat or low-medium heat for the vegan recipe.
Ingredients: • 1 ½ cups all-purpose flour • 3 ½ tsp baking powder • 2 tsp of sugar • 1 tsp salt • 1 ¼ cups milk • 1 egg beaten • 3 tbsp melted butter
Vegan & Gluten-free: • 1 cup gluten-free flour • 1 tbsp baking powder • 2 tbsp sweetener of choice • ½ tsp salt
4. Scoop 1 ladle of your batter into the pan. Whenthe edges are brown and small bubbles are formedin the centre of the pancake, it is ready to beflipped!
Tips When adding your mixture to the pan, throw fruit toppings on top, such as slices of banana or blueberries. If you want a subtle hint instead, mash those ingredients up and mix it into the batter before you throw you cook it in the pan. You can store cooked pancakes in for fridge for 5 days and reheat them in the microwave. Remember to wrap them up in a paper towel to wick the moisture away.
• 1 cup almond milk or non-dairy milk of choice • 2 tbsp of olive oil or melted coconut oil • 1 tsp vanilla extract
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