If you don’t have the apple cider or don’t want to use it, the basic recipe that I make uses all almond milk (1 ¼ cup).
Makes 8 pancakes
½ cup plain unsweetened almond milk
1 tablespoon apple cider vinegar
¾ cup Fresh and Easy Apple Cider
1 tablespoon extra virgin olive oil
1 teaspoon vanilla extract
100g all-purpose flour (about ¾ cup)
60g whole wheat pastry flour (about ½ cup)
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
Light oil for frying
Into a measuring cup, add milk, and stir in vinegar. Set aside for at least 15 minutes, then stir in cider, olive oil, and vanilla.
Into a mixing bowl, add flour, pastry flour, sugar, baking powder, and salt. Mix to combine.
Add liquid mixture to the flour, and gently mix with spatula until just combined. Don’t over mix. Let batter rest for 10 minutes. It will bubble and rise slightly.
Heat pan or griddle, somewhere around medium low or medium. Swirl a touch of light oil around the pan to coat.
Stir the batter one last time to deflate it a bit. Scoop ⅓ cup portions of batter into the pan, it should gently sizzle, and spread out on it’s own.
Fry 2 to 3 minutes per side, until golden. Serve with usual pancake stuff.
Finally, look at this picture first, then close your eyes and imagine a nice picture of pancakes. Enjoy!
Vegan chef, cookbook author, and multi-media personality, Brian L. Patton. Just making good, old-fashioned food. You like food, right?