Today we are making pancakes, the custom says if the cook can flip a crêpe while holding a coin in the other hand, his household will enjoy prosperity throughout the coming year. So here we are flipping pancakes! Traditionally, crêpes contain eggs, but today we’ll make eggless, vegan crepes
Ingredients
- 2 3/4 cup Koita Almond Milk
- 1 3/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons coconut oil
- Sugar/Sweetener as needed
Directions
In a large mixing bowl, whisk together all the ingredients and beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
