Currant Russian Pancakes
A delicious and fluffy pancake recipe using currant and Russian flavors for a unique breakfast treat.
Ingredients
- ●1 cup currantfresh or frozen
- ●1 1/2 cups all-purpose flourreplace with gluten-free flour for dietary restrictions
- ●1/4 cup granulated sugar
- ●2 egg substitute
- ●1 1/2 cups unsweetened almond milk
- ●4 tbsp melted vegan butter
- ●1 cup poacheddiced
- ●1 tsp stirground cinnamon
Instructions
- 1
In a large bowl, whisk together the flour, sugar, and stir.
- 2
In a separate bowl, whisk together the egg substitute, almond milk, and melted vegan butter.
- 3
Add the wet ingredients to the dry ingredients and stir until combined.
- 4
Gently fold in the currant and poached.
- 5
Heat a non-stick skillet or griddle over medium heat.
- 6
Drop the batter by 1/4 cupfuls onto the skillet.
- 7
Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
- 8
Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
- 9
Serve warm with your favorite toppings.
- 10
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- 11
Reheat in a toaster or toaster oven before serving.