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Makes 8 small pancakes
1 and 3⁄4 cups spelt flour
1⁄4 cup potato starch
2 tsp baking powder
1⁄4 cup light brown sugar ̈pinch salt
3⁄4 cups + 1 tbsp almond milk
4 tsp apple cider vinegar
1⁄4 cup water
2 tbsp pure maple syrup
̈2 tbsp coconut oil, melted
̈2 tsp vanilla bean paste
Prepare the vegan buttermilk: combine almond milk with vinegar in a small bowl and set aside.
In a large bowl, combine flour, salt, potato starch and baking powder and mix well.
Add maple syrup, vanilla and melted coconut oil to the milk and stir to combine.
Pour the wet ingredients mixture into the dry ingredients and stir till mostly incorporated. Add the water and mix just until combined.
Set the batter aside for 5-10 minutes.
Heat a small nonstick pan over a low-medium heat.
Pour1⁄4 cup of batter into the pan and cook until golden brown or until the top surface forms bubbles (about 3 minutes). Flip and repeat on the other side.