Make brunch the most important meal of the weekend with these vegan, dairy-free pancakes. The secret is rich Kite Hill Greek-style yogurt. You get fluffy, flavorful stacks of goodness and a plant-based start to your day that will satisfy even the most skeptical flapjack fanatic. And yes, you can still make fun animal shapes.
1 ⅓ cup all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon kosher salt
2 tablespoons organic cane sugar
½ cup Kite Hill plain Greek-style yogurt
½ cup almond milk
½ teaspoon vanilla bean paste (can substitute with vanilla extract)
3 tablespoon almond oil
Step 1. Sift flour baking soda and baking powder.
Step 2. In a separate bowl combine yogurt and milk. Whisk in salt, sugar, vanilla, and oil.
Step 3. Gently fold dry ingredients together with yogurt mixture until combined.
Step 4. Once a pourable consistency is achieved, let the batter rest for 5 minutes
Step 5. Heat a non-stick skillet with 1 teaspoon of vegan butter or pan spray.
Step 6. Pour 1½ ounces of batter per pancake onto the skillet. Cook until bubbles appear on top and along the edges. Flip and cook for another minute.