PANCAKES

Vegetable pancake recipe for your weekend mornings. While these pancakes may not be the healthiest option, they are perfect for those moments when you just crave pancakes (which is often the case for my husband and kids). This plant-based pancake version is here for you. They can be enjoyed on their own, with fruits, Nutella (see the recipe) or your favorite vegetable and tofu fillings.

Ingredients 

• 1 cup of flour

• 460 ml of plant-based milk

• 2 tablespoons of aquafaba (this will replace the egg)

• 1 tablespoon of agave or maple syrup

Instructions

I combine the ingredients in a bowl and mix them well until the batter is smooth and free of lumps.

I cook the pancakes in a ceramic non-stick skillet. If your skillet needs some oil, lightly coat the bottom with a drop of coconut oil using a paper towel.

I heat the skillet and cook the pancakes on both sides until they are nicely browned.

I serve them with berries, plant-based yogurt, Nutella or other favorite toppings.

BON APPETIT!