A healthy version of a traditional family favorite. The batter needs to be runny enough that it can spread when poured.
Ingredients
- 0.5 cups plain soy milk
- 0.5 cups water
- 0.25 cups vegan butter , melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup spelt flour
- 1 tablespoon white sugar
- 0.25 teaspoons salt
Instructions
-
1
Mix soy milk, water, vegan butter, maple syrup, and vanilla extract together in a bowl.
-
2
Mix spelt flour, sugar, and salt together in a separate bowl. Mix soy milk mixture into flour mixture.
-
3
Heat a skillet over medium-high heat. Pour batter into the center of the skillet and swirl so batter covers the entire bottom. Cook until golden brown, about 2 minutes. Flip and cook 1 minute more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Lemon Orzo Primavera
Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.
Blueberry and Vanilla Custard Tart
This tart may take a bit of time to assemble, but it's worth the effort! With a rich vanilla custard sitting atop a cinnamon-y shortbread crust and finished off with a fresh blueberry topping, it's sure to wow! This is also fantastic with a simple shortbread crust, so feel free to omit the cinnamon and cream of tartar from the crust, if desired. Make sure to allow for plenty of time for cooling!
Almond-Oatmeal Cookies with Black Raspberries
These chewy oatmeal cookies deviate from the norm thanks to the addition of almond butter, sliced almonds, and black raspberries. If frozen black raspberries are difficult to find where you live, you can replace them with either frozen red raspberries or frozen blackberries–just make sure to give them a rough chop before adding to the batter, since they're often bigger than black raspberries.