MOM’S VEGAN PANCAKES

Makes 15 pancakes

2 cups (280 gr.) white flour

1 cup (125 gr.) whole-wheat flour (can also use white flour) 5 Tbsp. light brown sugar

1 packet baking powder

Pinch of salt

3 Tbsp. vegetable oil

1 tsp. vanilla extract

2½ cups unsweetened soy or almond milk

Serving suggestion

Cut-up fruit Coconut cream Real maple syrup

In a large bowl, add flours, sugar, baking powder and salt. Mix well. Add the oil and vanilla. While stirring, gradually pour in non-dairy milk. Let rest for five minutes.

Grease a small nonstick pan and heat over a medium flame. When the pan is hot, pour in small amounts of batter and flatten. Fry for one to two minutes until little bubbles appear and edges turn brown, and then flip pancakes. Fry for one more minute. Transfer to a serving plate and fry another batch of pancakes.

Serve with coconut cream, cut fruit and maple syrup.

Coconut cream

Place a can of coconut cream (preferably 20% fat or higher) in the fridge for at least 24 hours. Open can carefully and pour into a bowl only the thick white layer of coconut cream that forms on top. Add one to two tablespoons of powdered sugar and whip with an electric mixer.