Ingredients

Makes 3-4 servings

• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoon baking powder
• ½ teaspoon salt
• 3 tablespoons organic cane sugar
• 1 cup non-dairy milk (we recommend unsweetened coconut milk)
• 3 tablespoon organic coconut oil
• 1 teaspoon vanilla extract
• Maple syrup, honey or preserves, to serve
• Vegan buttery spread, for pan
• Optional: Fruit for topping

Instructions

1. Mix dry ingredients in a large bowl.
2. Combine wet ingredients in a mixer or separate bowl, and let rise for about five minutes.
3. Add in dry ingredients until just combined. Do not overmix.
4. Melt a tablespoon of vegan buttery spread in a large frying pan over medium heat.
5. Pour batter into pan, and cook until you see the edges starting to turn golden brown and bubbles in center (about 5 minutes or so).
   
6. Flip pancakes and continue to cook until done, about 3 more minutes.
7. Top as desired, serve and enjoy!

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