Vegan Bourbon Hazelnut Pancakes With Cardamom Butter
A pat of cardamom-infused brown butter and a sprinkle of sweet, lightly spiced hazelnuts makes these fluffy pancakes absolutely decadent.
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Cooking tools:
- Blender
- Food processor
- Oven
- Stove
- Baking sheet
- Parchment paper
- Airtight container
- Freezer
- Refrigerator
- Mixing bowl
- Whisk
- Skillet
- Griddle
- Ladle
- Spatula
- Measuring cup
- Measuring spoon
- Plate
Ingredients
-
- ¼ cup
- unsweetened soy milk
- ½ teaspoon rice vinegar
- 4 teaspoons maple syrup
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ cup refined coconut oil, melted
- 2 tablespoons olive oil
- ¼ teaspoon xanthan gum
- 2 cups hazelnuts
- ½ cup evaporated cane juice
- ¼ cup bourbon
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons canola oil
- 1½ cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ cup maple syrup
- 1⅔ cups unsweetened soy milk
- 3 tablespoons canola oil, plus more for frying
- 1 teaspoon vanilla extract
- Ground cinnamon, for garnish
- Powdered sugar, for garnish
- Cinnamon Snail
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