These vegan pancakes from Lindsay S. Nixon are quick to make and made from simple ingredients.
Excerpted from Your Body in Balance by Neal Barnard, M.D. Recipes text by Lindsay S. Nixon. Copyright © 2020 by Neal D Barnard. Reprinted with permission from Hachette Book Group, Inc. All rights reserved
*Find this recipe and more in The Mindfulness Issue of VEGWORLD Magazine
Perfect Pancakes
Prep Time
2 minutes
Total Time
About 17 minutes
Yield: Makes 4 Servings
Credit:
Lindsay S. Nixon is the author of the Happy Herbivore cookbook series and founder of GetMealPlans.com, the premier plant-based vegan meal plan service. Nixon also has a research-based podcast, “Shortcut to Slim” where she debunks myths about nutrition and weight-loss. You can also follow her on Instagram, @happyherbivore.
Ingredients
- 1 cup flour
- 1 Tablespoon baking powder
- ½ teaspoon ground cinnamon
- 1 cup plain soy, almond, or other plant milk
- 2 Tablespoons maple syrup
- 1 Banana, sliced
- 1 cup berries
Directions
- Whisk flour, baking powder, and cinnamon in a medium bowl until well combined. Stir in milk and maple syrup (can substitute applesauce or pumpkin puree). Let batter rest for 10 minutes.
- Meanwhile, heat a nonstick skillet. Check batter. If it’s very thick and heavy, add more milk as needed to thin. Pour 1/4 cup of batter for each pancake. When bubbles appear, slide a spatula underneath and gently flip. Optional: Add banana slices or berry slices. Cook another 2-3 minutes.
- Serve pancakes with syrup, if desired. If you haven’t already added the fruit to the batter, serve the fruit on top.
