Hi Everyone!
Don’t you just wish you had a stack of these! These are Pandan Pancakes! What’s Pandan you ask? It’s a flavour widely used in South East Asia and tastes like coconut with a hint of citrus from the leaves of a Pandan tree. I was introduced to it by my Malaysian mother-in-law who uses it in everything! You can find it at most Asian grocers or on Amazon! Just search Pandan Extract or click here to get it off amazon.
I hope you give this a try and let me know what you think! If you enjoy it, please share it with your family and friends!
Take care,
Christie
Disclaimer: I am not sponsored by any companies listed in this post.
PANDAN PANCAKES (VEGETARIAN)
Yields 7-9 small pancakes | Prep Time: 7 mins | Cook time: 15 mins
INGREDIENTS
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1 organic free-range egg
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3⁄4 cup nut-milk of your choice (I used almond milk) and subtract 1 teaspoon for the pandan essence
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2 tablespoons vegan butter melted
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1 cup all purpose flour
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1 tablespoon organic cane sugar
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1 teaspoon baking powder
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1⁄2 teaspoon salt
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1 teaspoon pandan extract
INSTRUCTIONS
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In a mixing bowl, mix your dry ingredients together, followed by your wet ingredients. Mix together until well combined.
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Then in a non-stick griddle set on medium heat, add 1 tbsp of vegan butter. Pour 1/4 cup of the batter into the griddle. Spread out with a spoon. When bubbles begin to form and break or the bottom of the pancake is golden brown, flip over to cook on the other side. Repeat this for as many pancakes that you can fit onto the pan to reduce cooking time.
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Serve with fresh fruit and maple syrup. Enjoy!
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