Description
Deliciously sweet and fluffy pancakes featuring juicy pluots, perfect for brunch or lazy weekends.
Ingredients
Scale
- 2 medium pluots
- 1 ½ cups all-purpose flour (or gluten-free flour)
- 1 tablespoon baking soda
- ½ tablespoon granulated sugar (white or brown)
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- ¾ cup plant-based milk
- 2 teaspoons vegan butter (or oil)
- ¼ cup maple syrup
Instructions
- Wash the pluots, cut them in half, remove the core, and slice into ½-inch thick wedges.
- In a bowl, mix together flour, baking soda, sugar, and salt.
- Stir in vanilla extract; gradually whisk in plant-based milk until smooth.
- Heat griddle or skillet until hot; grease with vegan butter or oil.
- Pour ¾ cup of batter per pancake; place two pluot slices on top.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve stacked with maple syrup and additional pluot slices if desired.
Notes
For a flavor twist, consider adding cinnamon or nutmeg to the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: pancakes, pluots, breakfast, vegan, brunch