Incredible PBP’s… Plant Based Pancakes!
Here is a great pancake recipe I’ve been making for years and I often modify it by adding banana, chia seeds, blueberries or even chocolate chips in the batter (though I typically reserve the chocolate chip pancakes for special occasions - there is only so much sweetness one should add to their breakfast regularly!)
Okay, so here’s the skinny:
1-1/2 cups flour
3/4 cup cornmeal
3 tsp baking powder
1/2 tsp salt
2 cups plant based milk - (use your favorite though I find the creamier varieties work the best)
1 tsp vanilla
4 Tbsp maple syrup or agave syrup
1 tsp lemon juice or natural lemon oil
2 tsp oil
In a large mixing bowl, combine the flour, cornmeal, baking powder and salt. Mix well and set aside.
In a separate medium mixing bowl, combine plant based milk, vanilla, maple syrup or agave, and lemon juice. This is where you’d add banana or other additions if interested.
Next, combine the dry and wet ingredients until just mixed.
Heat griddle, or in my case, a large cast iron pan to medium heat. When warm, add oil and then add a scoop of batter to the pan. After a couple of minutes the pancake batter will begin to bubble. Flip the pancake and cook the other side for another 2-3 minutes until brown.
Remove from heat and add your favorite toppings. Repeat as necessary - this serves 4-6.