Fluffy Pancakes

Prep. Time: 10 min
Make Time: 10 min
Serves: 3-4

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INGREDIENTS

• 180g (¾ cup) Plant-based Milk (almond / oat / organic soy)

• 15g (1 Tbsp) Apple Cider Vinegar

• 120g (¾ cup) Wholemeal Plain Flour

• ½ tsp Baking Powder

• ½ tsp Bi-Carb Soda

• Pinch of fine Sea Salt

• 40g (2 Tbsp) Maple Syrup

• 5g (1 tsp) Vanilla Paste

• 90g (½ cup) chocolate chips (optional)

TOPPINGS

• Maple Syrup

• Organic Raspberries

• Hemp Seeds

DIRECTIONS

Traditional
In a small bowl combine the milk and apple cider vinegar. Stir together and allow to stand for 5 MIN.

Using a medium sized bowl, add the remaining ingredients. Pour in the milk and cider mixture and stir until combined. Fold in the chocolate chips if desired.

Thermomix
In a small bowl combine the milk and apple cider vinegar. Stir together and allow to stand for 5 MIN.

Using a medium sized bowl, add the remaining ingredients. Pour in the milk and cider mixture and stir until combined. Fold in the chocolate chips if desired.

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Lightly oil a frypan, and over a medium heat, pour small amounts of the mixture. When it begins to bubble, flip over carefully and cook the other side until brown. Repeat this for the remainder of the pancake mixture.

NOTES

Top your pancake stack with syrup, raspberries and hemp seeds.