Wow your Instagram followers when you share a snap of these dreamy pancakes Orchid + Sweet Tea: A Plant-Forward Recipe with Jamaican Flavor and Southern Charm cook book
do you want:
1 cup vegan milk
1 tablespoon lemon juice
1 cup flour
1 tablespoon baking powder
Half a teaspoon of cinnamon
¼ teaspoon salt
½ cup creamy peanut butter, softened
2 tablespoons vegan butter, melted
1 teaspoon vanilla extract
3 tablespoons maple syrup, more for topping if desired
1 cup vegan chocolate chips, plus more for topping if desired
Coconut oil, for the pan
Coconut whipped cream, for topping
what do you do:
- In a small bowl, combine milk and lemon juice and set aside.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt and set aside. In a medium-sized bowl, whisk the milk mixture, peanut butter and butter mixture until thick. Add the vanilla and maple syrup and beat until just combined.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined, being careful not to overmix. Fold in the chocolate chips until evenly combined.
- Preheat a grill or a large skillet over medium-high heat and coat lightly with oil. Once hot, scoop ½ cup batter into the pan. Repeat with the batter, being careful not to overcrowd the pan. Cook until the top begins to bubble, about 2 minutes, then carefully flip. Cook for another 1 to 2 minutes or until golden brown on the bottom.
- Repeat with the remaining batter, regreasing the griddle with additional oil after each batch.
- To serve, divide the pancakes between two plates. Top with coconut whipped cream, extra chocolate chips, and a drizzle of maple syrup.
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products that we believe make our lives amazing. Occasionally, articles may contain shopping links where we may receive a small commission. This in no way affects the editorial integrity of VegNews.