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Fluffy Vegan Pancakes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups almond milk
1/4 cup Peggs
3 tablespoons vegan butter, melted
- In a large bowl, sift together the flour, baking powder, salt and sugar.
Pour in the milk, Peggs, 1/4 cup water and melted butter; mix until just combined.
Heat a lightly oiled pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
- Top with berries, coconut cream and maple syrup.
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