Whoa!  Saturday mornings have just become even more exciting!!

Vegan Pancakes – By Adri, Owner of Almond Creamery

Having spent a bit of time looking for a yummy vegan recipe (with almond milk) to share with you, I’ve come to realise that there truly are some amazing vegan delights out there.  Take some time and do some googling, it’s well worth it.  These pancakes are delish, perfect for a quick fix on a Saturday morning.  Get the kiddies involved, they are super easy to make.  Bon Appetite!


1 1/2 cups stone ground all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon sea salt
1 1/2 tablespoons baking powder
1 tablespoon sugar
1/4 cup applesauce (egg replacement)
1 cup Almond Creamery almond milk
2 teaspoons vanilla extract
3 tablespoons vegan butter, melted
Topping suggestions:  Vegan butter, maple syrup, blueberries, strawberries, bananas, honey, nuts


1. In a medium bowl, combine the flour, cornstarch, salt, baking powder, and sugar. In a small bowl, combine applesauce the almond milk and vanilla. Using a whisk, combine the wet and dry ingredients and mix gently until combined. You want some lumps. Gently fold in the melted butter. Make sure the batter is still lumpy and thick.

2. Heat a griddle or skillet over medium-high heat and coat lightly with oil. A spray-on oil works best to avoid over-oiling. Use a dry measuring cup to pour 1/4 cup of batter in a circle. Cook until the surface of the pancake has small bubbles all around, 3 to 5 minutes, then flip. Ideally you should only have to flip once.

3. On your serving plate, stack the pancakes high to seem impressive, or, as Darth Vader would say, “most impressive.” Top with your favourite topping and voilà! Pancake ninja.


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