4 cups wheat flour*
2 tsp baking powder
1/8 tsp salt
3 cups almond milk
1 cup water
2 tbsp melted vegan butter/ plant based butter
today we added:
freshly squeezed lemon juice from 1/2 a lemon
zest of 2 lemons
*you can easily use whole wheat flour (approx. 3 cups) instead. for gluten free pancakes read here.
mix flour, baking powder and salt in a bowl. in another bowl, mix milk, water, butter, lemon juice and zest. mix content from the two bowls together till no lumbs.
bake in vegan butter. each pancake is approx. 15 cm in diameter.
serve with strawberry sorbet, lemon juice or vanilla syrup.
guaranteed your house will be all quiet for a couple of minutes ;O)0