Vegan Pancakes
Vegan Pancakes are light, fluffy, and easy to make.They use simple pantry ingredients with no eggs or dairy.Perfect for breakfast or brunch.Customizable with fruits and flavors.
Ingredients
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- 1¼ cups plant-based milk (almond, soy, or oat)
- 2 tbsp vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix plant milk, oil, vanilla, and vinegar.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Heat a non-stick pan or griddle over medium heat and lightly grease.
- Pour batter onto the pan to form pancakes.
- Cook until bubbles appear and edges look set.
- Flip and cook until golden brown.
- Serve warm with toppings of choice.
Notes
- Do not overmix the batter.
- Vinegar helps activate baking soda for fluffiness.
- Batter should be thick but pourable.
- Pancakes cook quickly—watch closely.
- Best served fresh and warm.