Whiskey-Pecan Pancakes

Any reason to open a bottle of liquor, I'm here for it. I'm also here for having my husband cook for me :)

These were exceptionally good. I wasn't expected whiskey to make such a difference, but it sure did.

Source: Namely Marly | Makes: 15-20 | Time: 30 min

Changes: replaced brown sugar with coconut sugar; replaced corn starch with tapioca flour; added pecans

Ingredients

2 cups flour

2 tsp baking powder

½ tsp baking soda

½ tbsp salt

2 tbsp sugar

2 tbsp coconut sugar

2 cups plant based milk (we used almond milk)

2 tsp apple cider vinegar

2 tbsp ground flax seed

2 tbsp tapioca flour

¼ cup water

1 tbsp vegetable oil

½ cup whiskey (we used Maker's Mark)

1 cup #pecans

2 to 3 teaspoons coconut oil

Vegan butter and maple syrup, to serve

Instructions

In a mixing bowl combine the flour, baking powder, baking soda, salt, and sugars. Stir to combine. Set aside.

In a separate bowl combine the plant-based milk, apple cider vinegar, ground flax seed, tapioca starch, water, and vegetable oil. Stir to combine.

Gradually add the plant-based milk mixture to the flour mixture, stirring until just combined. It's ok if there are a few lumps in the batter.

Add the whiskey and nuts, and stir to combine.

Heat a large skillet over medium to medium-high heat. Add a little bit of coconut oil (like a half teaspoon or sto the skillet). As it melts be sure it coats the pan. Pour about a quarter cup of the batter at a time on the heated skillet. Cook on one side until the pancake bubbles and the edges lift. That's a sign to flip the pancakes. Use a spatula to flip the pancakes.

Cook on the other side until golden brown. Continue with the remaining batter until all the pancakes are done.