Mix all ingredients together (except for the baking powder) in a blender.
Blend for a couple of minutes until homogenous. You will have a liquid and frothy mixture. This is not like a regular pancake batter, it’s not supposed to be.
Add baking powder and blend for another 30 seconds.
Let batter rest for 20 minutes. During this time, the yeast will get active and guarantee that fluffy texture we love.
Warm a nonstick pan on medium low heat.
Ladle a scoop of batter into the pan, your batter should start to bubble right away.
Important: Do NOT FLIP. Let the top completely cook and then remove from the pan. It’s very important that you don’t stack them, until they are completely cool. They will stick together if you don’t wait.
While the pancakes are cooling, melt your vegan butter and honey in a small sauce pan and mix. Make sure the ratio is 1:1
Stack your completely cooled pancakes and pour your honey butter over.
Serve with some tea and have an awesome breakfast!
The Bottom of the pancakes should be very soft not crispy. Therefore, you should not use oil or butter to cook them, and why you cook them on low to medium heat.