Preparation time: 10-15 minutes
Cooking time: 10-12 minutes
Difficulty level: Easy
120 gms refined flour
2 tsp baking powder
½ tsp salt
230 ml plant based milk
25 gms sugar
50 gms EVO Liquid Egg
2 tbsp vegan butter, melted
1 tsp vanilla extract
1 tbsp oil, for cooking
Maple syrup, for drizzling (optional)
Butter for topping (optional)
Chocolate syrup, for drizzling (optional)
To prepare the pancakes, first mix refined flour, baking powder and salt in a bowl and set aside until in use.
In another bowl, whisk together milk and vegan butter until it emulsifies and becomes a uniform mixture.
Add in sugar and whisk till it dissolves, pour in the EVO Egg liquid and whisk till it incorporates well.
Add in the vanilla extract and mix well, add in the dry ingredients mixture to this little by little and fold it using the cut and fold method until a smooth lump-free thick batter is ready.
Heat a flat iron pan and grease it with some oil, pour in a ladle full of batter and cook on a medium-low flame.
Flip the pancakes when slight bubbles begin to appear on the top and cook for another 1-2 minutes.
Top it up with your choice of sauces and sprinkles.
Enjoy while they are still warm.