Any reason to open a bottle of liquor, I'm here for it. I'm also here for having my husband cook for me :)
These were exceptionally good. I wasn't expected whiskey to make such a difference, but it sure did.
Source: Namely Marly | Makes: 15-20 | Time: 30 min
Changes: replaced brown sugar with coconut sugar; replaced corn starch with tapioca flour; added pecans
2 cups flour
2 tsp baking powder
½ tsp baking soda
½ tbsp salt
2 tbsp sugar
2 tbsp coconut sugar
2 cups plant based milk (we used almond milk)
2 tsp apple cider vinegar
2 tbsp ground flax seed
2 tbsp tapioca flour
¼ cup water
1 tbsp vegetable oil
½ cup whiskey (we used Maker's Mark)
1 cup #pecans
2 to 3 teaspoons coconut oil
Vegan butter and maple syrup, to serve
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, tapioca starch, 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 nuts, 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.