Wow your Instagram followers whenever you share a snap of those dreamy pancakes from the Orchids + Candy Tea: Plant-Ahead Recipes with Jamaican Taste & Southern Appeal cookbook.
What you want:
1 cup vegan milk
1 tablespoon lemon juice
1 cup flour
1 tablespoon baking powder
½ teaspoon floor cinnamon
¼ teaspoon salt
½ cup creamy peanut butter, softened
2 tablespoons vegan butter, melted
1 teaspoon vanilla extract
3 tablespoons maple syrup, plus extra for topping if desired
1 cup vegan chocolate chips, plus extra for topping if desired
Coconut oil, for pan
Coconut whipped cream, for topping
What you do:
- In a small bowl, mix milk and lemon juice and put aside.
- In a big bowl, whisk flour, baking powder, cinnamon, and salt, and put aside. In a medium-sized bowl, whisk milk combination, peanut butter, and butter till combination thickens. Add vanilla and maple syrup and whisk till simply mixed.
- Add moist components to dry components and stir with a rubber spatula till simply mixed, being cautious to not overmix. Fold in chocolate chips till evenly included.
- Preheat a griddle or a big skillet over medium-high warmth, and evenly coat with oil. As soon as sizzling, scoop ½ cup of batter onto griddle. Repeat with batter, being cautious to not overcrowd pan. Prepare dinner till tops start to bubble, about 2 minutes, then rigorously flip. Prepare dinner for an additional 1 to 2 minutes, or till golden brown on undersides.
- Repeat with remaining batter, regreasing griddle with extra oil after every batch.
- To serve, divide pancakes between two plates. Prime with coconut whipped cream, further chocolate chips, and a drizzle of maple syrup.
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