If you've been looking for a delicious vegan-friendly breakfast you can make with little effort, you need to try this vegan pancake recipe. They're ultra-light and incredibly fluffy, with a wonderful flavor.
You can customize your vegan pancakes however you like. Using almond milk for a subtle almond flavor, or mix in some chopped fruit or vegan chocolate into the batter.
You only need a handful of ingredients to make vegan pancakes at home. They're so easy, you may find yourself making them every week!
To make vegan pancakes, you need a few essential ingredients. You'll need the flour of your choice – you can use regular all-purpose flour or a gluten-free option if you prefer, some sugar and salt, a dash of baking powder to help the batter rise, and a little vanilla to give your pancakes some flavor.
There's not much involved in making the best-ever vegan pancakes. All you need to do is mix your dry ingredients in a bowl, then grab another bowl and whisk your wet ingredients together. Pour the wet ingredients into the dry ingredients, then stir them well to combine. Let the batter rest for several minutes (seriously, don't skip this step!).
Heat a griddle or non-stick skillet and pour about ½ cup into the hot pan. Once bubbles begin to form on the top of the pancakes, go ahead and flip them, then cook them until golden brown. Serve them warm with your favorite toppings. Maple syrup is always a winner!
There are loads of mouthwatering pancake variations to try. Add bananas, oats, chopped apples, or vegan chocolate chips to them. Blueberries, strawberries, and cherries are also fantastic.
You could even mix in your favorite nut butter or add a flavored extract to the recipe. Orange and lemon make wonderful additions.
Use your preferred type of flour. All-purpose flour will work as will whole wheat flour. For a gluten-free option try oat flour, almond flour, rice flour, or buckwheat flour.
You can use pancake mix to make things easier, provided you check the label to ensure there are no animal products in it.
Don't leave out the baking powder – this will help your pancakes get nice and fluffy. If you don't have baking powder, mix 2 teaspoons of cream of tartar with 1 teaspoon of baking soda.
You can use water instead of milk to make these pancakes, but using plant-based milk will make them taste much better.
Serve your vegan pancakes with maple syrup, agave nectar, powdered sugar, or your favorite fruit preserves.
Place pancakes in an airtight container and refrigerate for up to 3 days.
Whisk the flour, sugar, baking powder, and salt in a medium bowl.
In a second bowl, whisk non-dairy milk, apple cider vinegar, and vanilla to combine.
Pour the liquid mixture into the dry ingredients and leave it for 5 minutes to rest.
Heat a skillet over medium heat. Pour ½ cup of batter into the griddle.
Once bubbles begin to form on the top of the pancake, flip it, and cook until golden brown.
Don't forget to let the batter rest before cooking the pancakes. This will allow all the ingredients to mix and help you get the best, fluffiest pancakes.