Oven Pancakes (Vegan)
This vegan oven pancake skips the flipping and bakes as one round in a hot skillet. The batter uses soy milk and oil in place of dairy and eggs, and a spoonful of apple cider vinegar reacts with the baking soda to help it rise. Everything comes together in a single bowl from basic pantry staples. Stir in the vinegar last, pour right away, and let the hot oven do the work.
Instructions
Heat the oven to 230 °C (446 °F). Oil an 8-inch oven-safe skillet so the batter does not stick.
In a mixing bowl, combine the flour, baking powder, baking soda, salt and sugar.
Add the soy milk, vegetable oil and vanilla to the dry mixture. Stir well until no dry flour remains.
Stir in the apple cider vinegar and mix well. Pour the batter into the skillet right away, since the vinegar starts reacting with the baking soda as soon as it goes in.
Bake at 230 °C (446 °F) for 18 to 20 minutes. A toothpick pushed into the center should come out clean. Serve.
Real ingredients, clean nutrition.
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