Gluten-Free & Plant-Based Pancakes

Ingredients:

• 1 package Cassavaberry All-Purpose Baking Mix
• 1 ½ cups milk of choice
• 1 TBSP lemon juice
• 2 tsp vanilla extract
  
• oil for pan (we like coconut oil)
• favorite toppings like maple syrup

Instructions

1. Preheat your pan:
   Heat a non-stick skillet or pancake pan over medium-low heat. Adjust as needed while cooking.
   Tip: Dark pans and gas stoves cook hotter, so you may need to lower the heat.

2. Prepare the buttermilk substitute:
   Pour the milk into a measuring cup. Add the lemon juice and stir. Let sit for 5 minutes to curdle.

3. Add dry mix:
   Pour the Cassavaberry All-Purpose Baking Mix into a medium mixing bowl.

4. Mix the batter:
   Add the prepared “buttermilk” mixture and vanilla to the bowl. Whisk until just combined. Do not overmix.

5. Rest the batter:
   Let the batter rest for 5 minutes. Do not stir again after resting.

6. Cook the pancakes:
   Lightly oil your preheated pan with coconut oil or your preferred oil. Scoop about ¼ cup of batter onto the pan for each pancake.
   For best results, cover with a lid and cook about 4–5 minutes per side, or until golden brown and cooked through.

7. Serve & enjoy:
   Serve warm with your favorite syrup, fresh fruit, or a dusting of powdered sugar.