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Summer breakfast : Healthy, plant-based, dairy-free vegan pancakes


How to make Healthy, plant-based, dairy-free vegan pancakes.
Recipe by Foodie Yuki.

The recipe for the small vegan pancakes is as follows:
Ingredients: 65g (1 /2 cup) (makes 25 small pancakes) flour (all-purpose)
a half teaspoon of baking powder
15g sugar 1 tsp salt
10gram room temperature melted plant butter
a half teaspoon of vanilla bean paste
1/2 cup (120 mL) room temperature soy milk
apple cider vinegar, 1 tbsp


To produce buttermilk, combine soy milk and vinegar. Set aside for 10 minutes to curdle.
Combine flour, baking powder, salt, and sugar in a large mixing bowl. Whisk together the buttermilk, melted butter, and vanilla extract until just blended.
Fill a piping bag with batter and pipe tiny pancakes onto a hot griddle (180C) or skillet.

When you see bubbles, flip. Cook till golden brown and serve with fresh fruit and maple syrup!

240ml (1 cup) almond milk 1 tbsp jasmine blossoms @suncorefoods Sweetener of choice for the jasmine-infused almond latte

In a small saucepan, bring the milk to a low simmer. Turn off the heat and add the jasmine blossoms. Allow 10 minutes for the flowers to infuse before removing them. Sweeten using your preferred sweetener.
 

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