Vegan Pancakes
Delicious and fluffy vegan pancakes made with simple ingredients, perfect for a warm weekend breakfast.
Ingredients
Dry ingredients
- 1 cup all-purpose flour (or whole wheat pastry flour)
- 1 tablespoon aluminum-free baking powder
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar or coconut sugar
Wet ingredients
- 1 cup unsweetened non-dairy milk (almond, soy, or oat)
- 1 tablespoon vegetable or avocado oil
- 1 teaspoon vanilla extract
Instructions
Mixing the Vegan Pancake Batter
- Sift dry ingredients to prevent lumps and create fluffy pancakes.
- Combine non-dairy milk with apple cider vinegar to create a vegan buttermilk substitute.
- Gently mix wet and dry ingredients until just combined.
Cooking Your Pancakes to Perfection
- Preheat your griddle or non-stick pan to medium-high heat.
- Pour approximately 1/3 cup of batter for each pancake.
- Wait for bubbles to form on the surface before flipping.
- Cook until golden brown on both sides.
Notes
Let the batter rest for a few minutes before cooking for a tender texture. Keep cooked pancakes warm in a low-temperature oven while preparing the entire batch.