Vegan Pancakes with Strawberry sauce
By Ellen_A3


four – 5 pancakes
1 cup all goal flour
3 tbsp maple syrup
1 cup soy milk + 1 tsp apple cider vinegar
1/2 cup apple puree /applesauce
1/8 tsp desk salt
1 and 1/2 tsp baking powder
1/4 tsp cinnamon
Strawberry sauce
1/2 cup frozen or fresh strawberries
1/8 cup organic sugar
1 tsp lemon juice
1/8 tsp desk salt
3/4 tsp cornstarch
For frying
as mandatory Vegan butter,

In a big mixing bowl, integrate all the dry materials and stir to combine. In yet another medium mixing bowl or large measuring cup, combine all of the moist materials as well.
Make a good in the dry ingredients and pour in the wet ingredients.
Mix appropriately until every little thing is easily combined and there are no lumps. Let the batter rest for 7 minutes.
While the batter rests, integrate each of the ingredients for the strawberry sauce in a heavy backside saucepan over medium low heat and cook stirring characteristically till the sugar has completely dissolved and the strawberry has released all its juices. Take off the heat and retain for serving.
After the 7 minutes, warmth a shallow frying pan over low warmth and upload in the vegan butter, simply enough to lightly coat the pan.
Measure approximately a little over 1/3 cup of batter in keeping with pancake and with a spoon spread the batter until wanted thickness is reached.
Cook for approximately 2 minutes in step with part on medium low heat.
Stack the pancakes after cooking and pour excessive the strawberry sauce. Enjoy!

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