Fluffy Vegan Pancakes

Approx. 6 small to medium sized pancakes

Dry Ingredients
  • 1 cup unbleached all-purpose flour
  • 2 tbsp. LIVA date sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
Wet Ingredients
  • 1 cup almond milk (unsweetened)
  • 1 tbsp. Vinegar
  • ½ vanilla extract


  1. Mix the dry ingredients, ensuring they are distributed equally.
  2. Mix the wet ingredients in a separate bowl.
  3. Fold the wet ingredients into the dry ingredients. Do not over mix. Having some lumps is excellent for pancake batters.
  4. Heat the stove to medium heat and use a small egg frying pan (the size of a pancake) and grease with vegan butter.
  5. Pour in the batter and allow bubbles to form at the top before flipping over. (approx. 2 minutes)
  6. Flip the pancake to the other side and let it cook (approx. 1 minute)
  7. Stack the pancakes, serve, and enjoy with LIVA date syrup!

Stack of vegan pancakes with LIVA Date Syrup being drizzled on top. Pancakes are covered with date syrup and raspberries.

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