Vegan Pancakes

Instructions

1. Step 1

   Measure the dry ingredients into the mixing bowl and whisk until evenly combined.

   Ingredients used: 240.0 gr All-Purpose Flour, 12.0 gr Baking Powder, 3.0 gr Salt, 25.0 gr Sugar

   Cookware: measuring cups, measuring spoons, mixing bowl, whisk

2. Step 2

   Add the soy milk and 15.0 ml of vegetable oil to the mixing bowl, then whisk just until combined; the batter should be smooth with a few small lumps.

   Ingredients used: 360.0 ml Soy Milk, 15.0 ml Vegetable Oil

   Cookware: measuring cups, mixing bowl, whisk

3. Step 3

   Heat the skillet over medium heat for 2 minutes, then lightly grease it with 15.0 ml of vegetable oil.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: measuring cups, skillet — medium heat

4. Step 4

   Pour four equal portions of batter into the skillet, each about 10 cm wide, and cook for 3 minutes until bubbles appear and the edges look set. Flip each pancake with the spatula and cook for 2 minutes until golden and cooked through, then transfer all four to the now-empty mixing bowl.

   Timer: 5 min (scalable)

   Cookware: mixing bowl, skillet — medium heat, spatula

5. Step 5

   Rinse the blueberry in the colander and let it drain, then place it over the pancakes in the mixing bowl and drizzle with the maple syrup before serving.

   Ingredients used: 150.0 gr Blueberry, 80.0 ml Maple Syrup

   Cookware: colander, measuring cups, mixing bowl