Panqueques con Manjar de Coco (Dairy-Free)

Ingredients

• 1 cup All-purpose flour
• 2 tsp Baking powder
• 1/4 tsp Salt
• 2 tbsp Sugar
• 1 cup Plant-based milk (almond, soy, or oat)
• 1 large Egg
• 2 tbsp Melted coconut oil
• 1 tsp Vanilla extract
• 1/2 cup Dairy-free coconut manjar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1 cup all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, and 2 tbsp sugar. Whisk these dry ingredients together until they are thoroughly mixed.
2. 2In a separate medium bowl, whisk together the 1 cup plant-based milk, 1 large egg, 2 tbsp melted coconut oil, and 1 tsp vanilla extract until the mixture is smooth.
3. 3Pour the wet ingredient mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined and no dry streaks of flour remain; be careful not to overmix the batter.
4. 4Place a large frying pan or griddle over medium heat, aiming for a surface temperature of approximately 148.9-162.8°C (150-160°C). Allow the pan to heat for 2-3 minutes.
5. 5Once the pan is hot, use a 1/4 cup measuring cup to pour portions of batter onto the hot surface, leaving some space between each pancake.
6. 6Cook the pancakes for 2-3 minutes on the first side, until you see bubbles forming on the surface and the edges appear set. Using a spatula, carefully flip each pancake and cook for an additional 2-3 minutes on the second side, until they are golden brown and cooked through.
7. 7Serve the warm pancakes immediately, topped with the 1/2 cup dairy-free coconut manjar.

Substitutions

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