Turmeric & Co. (cinnamon, black pepper, ground ginger and cardamon) team up in this vegan pancake recipe to create the most lavish and fluffy golden pancakes that you've ever seen. Superbly crispy on the outside, fluffy as a fine satin pillow on the inside, these golden milk pancakes brim with heavenly, nostril-snaring spice, and will be extraordinarily well received on breakfast tables everywhere. So raid your spice racks, break out your cast-iron skillets, and grease your pancake-flipping elbow, because this is one vegan pancake recipe that you're going to want to experience firsthand!
First, in a large mixing bowl, combine together the all-purpose flour, almond flour, brown sugar, baking powder, salt, and spices (turmeric, cinnamon, pepper, ginger and cardamon). Then, in separate bowl, whisk together the oat milk, ground flaxseed, apple cider vinegar, maple syrup and vanilla. Add the wet ingredients to the dry, and fold together thoroughly until it's a cohesive batter. Let this sit for about 5 minutes, until small bubbles begin to emerge from the batter.
Meanwhile, heat a cast-iron skillet over medium heat, and melt a little vegan butter in the pan. Once the batter has sat for 5 minutes, add about a ⅓ cup of the pancake batter to the skillet and form into a circle. If the batter is too thick to freely spread, consider adding a couple tablespoons more milk to it. Fry the golden milk pancakes for about 2 - 3 minutes on each side, or until golden brown and a little crispy. Repeat this until all the batter is used, refreshing the vegan butter in the pan each time you do so. Eat right away! This should yield 5 - 6 fluffy golden milk pancakes!
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Notes
This nutrition facts assume 2 1/2 tablespoons vegan butter for frying pancakes.