VEGAN Pancakes/Crispy Cakes
3 Tablespoons of warm water
Mix and let sit for a few minutes before making batter
1 1/4 cup Unbleached All-Purpose Flour
1 Tablespoon Tapioca Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1/2 teaspoon Sea Salt
1 1/4 cup Organic Almond Milk
1 Tablespoon Oil (I used Olive Oil)
Vanilla Extract (I didn't measure, but it was probably a Tablespoon)
Almond Extract (probably a teaspoon)
Add all ingredients together and mix in a bowl, you want it to be well blended. Let sit for about 10 to 15 minutes before cooking.
Frozen Blueberries or other fillings like chocolate chips, or bananas etc...
Powdered sugar for garnish
Oil for Cooking
We don't mess around with our "CAKES" they are more like a doughnut then a pancake....your fry pan should have a generous amount of oil on the bottom and heated to a good high heat, not to smoking but you want your batter to fry and get a nice golden brown. When you have spooned your batter into the oil, place your blueberries in, once the edges of your cakes are golden brown and bubbles have formed in the middle flip your cake over. After the other side is finished flip back over and place on your serving plate, add a little butter to melt and then sprinkle with powdered sugar.
NOTE: I used this same recipe for making AEBLESKIEVERS, it worked very well.
This new recipe has me excited to try a few more recipes that are VEGAN. I'll post more as I try them.
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