Updated: Apr 4, 2019
1 cup flour 2 tablespoons cane sugar 2 tablespoons baking powder 1⁄4 teaspoon salt 1 1/2 cup almond milk 2 tablespoons melted vegan butter 1 teaspoon pure vanilla extract 1 tablespoon sunflower oil Vegan butter Pure maple syrup
Sift flour with sugar, salt, and baking powder. Add vanilla, melted vegan butter and sunflower oil to almond milk, whip it good (J). Add almond milk mixture to flour mixture, beating constantly until smooth. It should be a somewhat thin consistency to achieve a thin pancake (not a crepe, though). Get your griddle nice and hot, and add about a tablespoon of vegan butter to coat the griddle. Immediately ladle the batter onto the griddle, about four pancakes at a time. Flip the pancakes over when they are nice and bubbly, careful not to burn them. Cook for about 1 1/2 minutes more, watching not to burn them. Serve hot with vegan butter, maple syrup and sliced strawberries.