Vegan Pancakes

seriouseats.com

Voytaz

subheading: For the Basic Dry Pancake Mix:

10 ounces all-purpose flour (about 2 cups; 280 g)

2 teaspoons ( 8 g) baking powder

½ teaspoon ( 3 g) baking soda

1 teaspoon ( 4 g) kosher salt

subheading: For Each Batch of Pancakes:

4 tablespoons (60ml) liquid from 1 can of low-sodium chickpeas (reserve remaining liquid and chickpeas for another use)

4 tablespoons ( 60 g) sugar

1 ⅔ cups (about 14 ounces; 400ml) almond, rice, or soy milk

¼ cup (60ml) vegetable oil, plus more for cooking

2 teaspoons ( 10 ml) vanilla extract

2 teaspoons ( 3 g) zest from 1 lemon

2 teaspoons ( 10 ml) cider vinegar or distilled white vinegar

Vegan butter substitute and maple syrup, for serving

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