Rise ’N Shine Pancakes
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 tbsp baking soda
2 tbsp baking powder
¼ teaspoon kosher salt
2 tbsp organic cane sugar
½ cup Kite Hill Plain Greek Yogurt
½ cup almond milk
½ tsp vanilla bean paste (can substitute with vanilla extract)
3 tbsp almond oil
Sift flour baking soda and baking powder.
In a separate bowl combine yogurt and milk. Whisk in salt, sugar, vanilla, and oil.
Gently fold dry ingredients together with yogurt mixture until combined.
Once a pourable consistency is achieved, let the batter rest for 5 minutes
Heat a non-stick skillet with 1 teaspoon of vegan butter or pan spray.
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.
This recipe uses:
Plain Unsweetened Greek Yogurt