This easy pancake recipe from the Vegan Reset cookbook is well customizable (our advice? Add chopped, toasted pecans!) and is a crowd-pleaser on Sunday mornings. Wash all of it down with a scorching cup of espresso for a candy begin to the day.
What you want:
1¼ cup flour
1 tablespoon cornstarch
1 tablespoon floor flaxseed
1 teaspoon baking powder
¼ teaspoon salt
¾ cup soy milk
3 tablespoons maple syrup, plus extra for serving
2 tablespoons coconut oil
2 teaspoons apple cider vinegar
¼ teaspoon vanilla extract
2 teaspoons olive oil
1 tablespoon unsweetened shredded coconut, for serving
1 cup pitted and chopped cherries, for serving
What you do:
- In a big bowl, whisk flour, cornstarch, flaxseed, baking powder, and salt.
- In a separate medium bowl, whisk soy milk, maple syrup, coconut oil, vinegar, and vanilla.
- Add moist combination to dry combination and whisk totally.
- In a skillet over medium warmth, heat oil and ladle 3 tablespoons of batter into skillet. Prepare dinner on all sides till brown.
- Serve with coconut, cherries, and extra maple syrup.
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