Because who doesn’t love pancakes?
Its hard to find a restaurant that serves vegan pancakes, but hopefully this will change in the future! It seems like a lot of places are starting to offer more vegan options, which is amazing.
While I normally try to make my recipes without oil, I use 2 tablespoons of vegetable oil for these pancakes. Let me know if you guys think of an alternative that could work. 🙂
For the Pancake Batter:
- 1 cup all purpose flour
- 1 tbsp sugar
- 1/2 tbsp baking powder
- 1/8 tsp salt
- 1 cup unsweetened almond milk
- 2 tbsp vegetable oil
For the TOPPINGS:
- 1/4 cup fresh strawberries sliced
- 1/4 cup fresh raspberries
- 1/4 cup chopped pecans
I hope you all enjoy this recipe! In the mean time I’ll work on creating a pancake recipe with no added oil.