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The New Stack “Short Stack” Vegan Pancakes

Alex and Judy Williams have collaborated on their Vegan Pancakes recipe for the CNCF Cookbook. This strictly vegan recipe will have you jumping out of bed early to start cooking.

Halftone black and white image of Alex Williams
Alex WilliamsThe New Stack
Halftone black and white image of Judy Williams
Judy WilliamsThe New Stack
Illustration of The New Stack “Short Stack” Vegan Pancakes

Ingredients

  • 1 cup flour
  • 2 tablespoons organic sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • maple syrup, to serve

Directions

  1. In a medium bowl, add the flour, sugar, baking powder and salt, and stir to combine.
  2. In another medium bowl or liquid measuring cup, combine the almond milk, apple cider vinegar and vanilla, and stir to combine.
  3. Pour the liquid mixture into the dry mixture and whisk until smooth.
  4. Let the batter rest for 5 minutes.
  5. Pour about 1/2 cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
  6. When the top begins to bubble, flip the pancake and cook until golden.
  7. Serve warm with maple syrup.
  8. Enjoy!

Published on

13 November 2021

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