INGREDIENTS:

1 and 1/2 cups plant based milk
1 and 1/2 cups all purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
powdered sugar for sprinkling

COOKING INSTRUCTIONS:

Whisk the dry ingredients together, then mix in milk and vanilla.
Put batter into a quirt bottle (I used an old school ketchup bottle from the dollar tree) or a zip lock bag with a small hole cut in the corner, so the batter can come out.
Heat a half inch of oil suitable for frying in a pan until it is sizzling hot. (I use grape seed oil, but you can use peanut, or canola, whatever you normally use for frying)
Squirt out batter into a squiggle or any other shape you want, and let the dough fry just a minute or two on each side.
The dough will fry quickly, so once it begins to bubble, and the bubbles pop, its ready to flip.
Put finished dough on a cooling rack or paper towel- lined plate.
Sprinkle with powdered sugar and serve with your favorite dip.

Easy chocolate dip

Option 1:

Melt 1/4 to 1/2 cup of vegan chocolate chips with 1-2 teaspoons of coconut oil in a microwave safe bowl. Heat for 30 seconds at at time, stirring well each time until fully melted

Option 2:

Mix 3 tablespoons melted coconut oil with 2 tablespoons cocoa powder, and a few teaspoons powdered sugar. Stir well until the sauce is completely smooth.