Cooking Instructions
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Step 1
Chop the
Pecans (1 Tbsp)
.
Step 2
Measure out the
Non-Dairy Milk (1 cup)
and add the
Apple Cider Vinegar (1 tsp)
. Stir, then set aside.
Step 3
Sift the
All-Purpose Flour (1/2 cup)
and
Whole Wheat Pastry Flour (1/2 cup)
into a medium bowl using a mesh strainer or sifter.
Step 4
Add the
Baking Powder (1 Tbsp)
,
Ground Cinnamon (1/4 tsp)
and
Salt (1/4 tsp)
then whisk well to combine.
Step 5
Add the
Pure Maple Syrup (1 Tbsp)
and
Oil (1 Tbsp)
to the milk and stir.
Step 6
Pour the wet mixture into the dry and stir until just combined. Do not over-mix, a few lumps are okay. Let the batter rest for 10 minutes before using.
Step 7
During the last 5 minutes of the batter rest period preheat your griddle or skillet on medium heat. Spray the griddle/skillet with
Nonstick Cooking Spray (as needed)
or grease lightly with vegan butter.
Step 8
After 10 minutes the batter should have risen and look puffy.
Step 9
Transfer the batter to a measuring cup to make it easier to pour.
Step 10
Drop a ¼ cup of batter per pancake onto the griddle.
Step 11
Sprinkle the tops of the pancakes with
Vegan Chocolate Chips (1 Tbsp)
and chopped pecans. About 5 chocolate chips and 1 pecan half per pancake.
Step 12
Cook the pancakes until bubbles start to form, about 2 minutes. You can lift the pancake a little with the spatula to see if the bottom is nicely browned.
Step 13
Once it is, flip the pancakes and cook for another 2-3 minutes.
Step 14
Place finished pancakes on a plate covered in aluminum foil to keep them warm while the next batch is done.
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Tags
VIEW MORE TAGS VIEW LESS TAGSVegan & Gluten Free Brownies
Magic Cookie Bars
Vegan Black Bean Brownies
Doce de Tomate (Tomato Jam)
Stroopwafels
Vegan Oat Milk Yogurt
Vegan White Chocolate Macadamia Cookies