High these diner-ready pancakes from The Oat Milk Cookbook with contemporary berries, maple syrup, bananas foster, or whipped cream for a stepped up brunch. Even higher? Add chocolate chips and contemporary blueberries to the batter.
What you want:
2½ cups flour
¼ cup sugar
2½ teaspoons baking powder, divided
2 teaspoons baking soda
¼ teaspoon salt
½ cup applesauce
2¼ cups oat milk
2 tablespoons sunflower oil, plus further for the skillet
1 teaspoon vanilla extract
What you do:
- Preheat oven to 200 levels. In a small bowl, whisk flour, sugar, 2 teaspoons baking powder, baking soda, and salt. In a big bowl, mix applesauce and remaining ½ teaspoon baking powder. Add oat milk, oil, and vanilla to applesauce. Add dry substances to moist and blend nicely.
- Evenly brush a skillet with oil and heat over medium-high warmth. Pour 1/4 cup of batter onto skillet and cook dinner till bubbles type on floor and edges are dry. Flip and cook dinner on different facet for about 1 extra minute. Preserve heat on a baking sheet in oven whereas cooking remaining pancakes.
For extra vegan brunch recipes, learn:
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