Pancakes
SUMMARY
Yield: 2 servings – 2 x 3 5” pancakes
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 35 minutes
RECIPE INGREDIENTS
180g (1 ½ cups) bread flour
50g (¼ cups) sugar
5g (1 tsp) baking powder
5g (1 tsp) baking soda
3g (½ tsp) salt
150g (¾ cups) Zero Egg liquid
120g (½ cup) plant-based yogurt
120g (½ cup) plant-based milk
25g (2 tbsp) vegetable oil
15g (1 tbsp) vanilla extract
RECIPE PREPARATION
Whisk together all the dry ingredients - bread flour, sugar, baking powder, baking soda, and salt - in a medium bowl.
In a separate bowl, whisk together all the wet ingredient - plant-based yogurt and milk, with Zero Egg liquid, oil, and vanilla extract.
Pour the wet mixture over the dry mixture and stir until just combined.
Allow batter to rest for 5 minutes.
Heat a pan on medium heat. Grease the pan lightly.
Spoon batter onto greased pan. Flip pancakes when bubbles appear and hold in the center of the pancake.
Cook for 2-3 minutes on flip side before removing from pan to a heated plate. Continue with the rest of the batter.
Serve warm with your choice of topping.
Additional Notes
-Do not over mix. Small lumps of flour that were not fully incorporated are fine. They will break down and disappear during the cooking process.
-For blueberry pancakes, add 150g (¾ cup) fresh blueberries to the batter.
Enjoy!!!