Vegan Pancakes


1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon sea salt
1 1/2 tablespoons baking powder
1 tablespoon sugar
1/4 cup applesauce (egg replacement)
1 cup Almond Creamery almond milk
2 teaspoons vanilla extract
3 tablespoons vegan butter, melted
Maple syrup and vegan butter, for topping

1. In a medium bowl, combine the flour, cornstarch, salt, baking powder, and sugar. In a small bowl, combine applesauce the almond milk and vanilla. Using a whisk, combine the wet and dry ingredients and mix gently until combined. You want some lumps. Gently fold in the melted butter. Make sure the batter is still lumpy and thick.

2. Heat a griddle or skillet over medium-high heat and coat lightly with oil. A spray-on oil works best to avoid over-oiling. Use a dry measuring cup to pour 1/4 cup of batter in a circle. Cook until the surface of the pancake has small bubbles all around, 3 to 5 minutes, then flip. Ideally you should only have to flip once.

3. On your serving plate, stack the pancakes high to seem impressive, or, as Darth Vader would say, “most impressive.” Top with butter and maple syrup and voilà! Pancake ninja.