Whiskey Pancakes

You'll want to serve these vegan Whiskey Pancakes on repeat. They're fluffy, delicious, and crispy on the outside. Perfect with maple syrup!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 192kcal

In a mixing bowl combine the flour, baking powder, baking soda, salt, and sugars. Stir to combine. Set aside.
In a separate bowl combine the plant-based milk, apple cider vinegar, ground flax seed, cornstarch, water, and vegetable oil. Stir to combine.
Gradually add the plant-based milk mixture to the flour mixture, stirring until just combined. It's ok if there are a few lumps in the batter.
Add the whiskey and stir to combine.
Heat a large skillet over medium to medium-high heat. Add a little bit of coconut oil (like a half teaspoon or sto the skillet). As it melts be sure it coats the pan. Pour about a quarter cup of the batter at a time on the heated skillet. Cook on one side until the pancake bubbles and the edges lift. That's a sign to flip the pancakes. Use a spatula to flip the pancakes.
Cook on the other side until golden brown. Continue with the remaining batter until all the pancakes are done.
Serve with vegan butter and maple syrup.

* You may want to add a 1/4 cup of additional plant-based milk. You want the batter to be thin.