Vegan Angel Cakes
breakfast

Vegan Angel Cakes

0 Servings
25 Minutes

This pancake recipe rivals any pancake around (even my famous Angel Cakes!) and is the perfect recipe to wow your weekend crowd. Drizzle with maple syrup and watch them disappear! Pop extras in the fridge or freezer and reheat in the microwave for a quick breakfast.

Ingredients
Instructions

INGREDIENTS


  • 1
    Cup
    unsweetened plant-based milk
  • 1
    Tablespoon
    white vinegar
  • 0.75
    Cup
    all-purpose flour
  • 0.5
    Cup
    whole wheat flour
  • 2
    Tablespoon
    sugar
  • 2
    Teaspoon
    baking powder
  • 0.25
    Teaspoon
    baking soda
  • 0.25
    Teaspoon
    salt
  • 2
    Tablespoon
    vegan butter, melted
  • 0.5
    Teaspoon
    vanilla
  • neutral oil for cooking, (avocado or canola oil)
  • maple syrup, for serving

Gluten-Free Option:

Substitute a 1:1 GF all-purpose flour for the flour.

INSTRUCTIONS


1.

In a small bowl, stir together the plant-based milk and vinegar and set aside for 5 minutes.

2.

In a medium bowl, whisk together the flours, sugar, baking powder, baking soda and salt.

3.

In a separate bowl, beat the eggs with a whisk and add the milk mixture, vanilla, and cooled melted butter.

4.

Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.

5.

Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice, and flip when the bubbles appear on the top and the bottom is golden brown.

Nutrition Information

Calories
455 per serving
Carbs
75.4g per serving
Protein
9.6g per serving
Fat
13.7g per serving
Fiber
4.7g per serving
Sodium
656.9mg per serving
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