Vegan Pancakes

Fluffy, simple, everyday comfort

Serves: 3 | Time: 15 minutes

You’ll need
• 1 cup spelt flour (or flour of choice)
• 2 tbsp organic cane sugar or coconut palm sugar
• 2 tsp baking powder
• Pinch mineral salt
• 1 cup unsweetened almond milk (or non-dairy milk of choice)
• Juice of 1 small lemon or 2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1–2 tsp coconut oil, for cooking

Let’s Make It

1. Stir lemon juice (or apple cider vinegar) into the milk. Let rest 5–10 minutes to create a buttermilk.

2. In a medium bowl, combine flour, sugar, baking powder, and salt.

3. Add milk mixture and vanilla; stir just until combined. Don’t overmix.

4. Heat a skillet or griddle over medium heat with a little coconut oil.

5. Scoop batter (¼–⅓ cup per pancake) onto the pan. Cook until bubbles form, about 3 minutes. Flip and cook another 2–3 minutes.

6. Serve warm with fruit, syrup, or your favorite toppings.

Pro Tip:
For thicker pancakes, use slightly less milk. For thinner pancakes, add a splash more milk to the batter before cooking.