Pancakes don’t need eggs or cow’s milk. Yal makes them with flour, plant milk and water, then tops them however she likes: banana, the homemade peanut butter from our earlier episode, maple syrup, and cacao flakes from Eshmoon, a Lebanese organic brand and one of our sponsors.
The batter is the base. Change the fruit, the nut butter or the syrup, and it is a different breakfast every time.
The Recipe
Ingredients
- 1 ½ cups of all-purpose flour
- 1 Tbsp baking powder
- ½ tsp of salt
- 2 Tbsp of sugar
- 1 cup plant-based milk
- ½ cup water
- 2 Tbsp of vegetable oil
Instructions
- In a bowl, mix the flour, baking powder, salt, and sugar (dry ingredients)
- Pour the milk, water, and oil into the dry ingredients
- Don’t over-mix (mix until smooth and a little thick)
- Heat a pan
- Put a little oil in the pan, don’t let the oil burn.
- Pour ⅓ cup of batter into the pan and wait until bubbles form, then flip. Each side takes 1 to 2 minutes.
Nutritional Information
Per Batch (~640 g)
Calories: ~1,140 kcal
Protein: ~23 g
Fat: ~39 g
Carbohydrates: ~172 g
Fiber: ~7 g
Calcium: ~400 mg
Iron: ~10 mg
Vitamin E: ~12 mg
Magnesium: ~120 mg
Per Serving (1 pancake | ~80 g)
Calories: ~143 kcal
Protein: ~2.9 g
Fat: ~4.9 g
Carbohydrates: ~21.5 g
Fiber: ~0.9 g
Calcium: ~50 mg
Iron: ~1.3 mg
Vitamin E: ~1.5 mg
Magnesium: ~15 mg
