Description
Delicious and fluffy vegan pancakes made with simple plant-based ingredients, perfect for a wholesome and dairy-free breakfast. These easy-to-make pancakes are light, fluffy, and topped with your favorite fresh fruit, maple syrup, or nut butter for a satisfying start to your day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups unsweetened plant-based milk (such as almond, soy, or oat)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Optional Toppings
- Fresh fruit
- Maple syrup
- Nut butter
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix together the unsweetened plant-based milk, vegetable or melted coconut oil, and vanilla extract.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is slightly lumpy; do not overmix to keep the pancakes fluffy.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with a small amount of oil.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and edges start to look set.
- Flip and Finish: Carefully flip each pancake and cook for another 2 minutes or until the pancakes are golden brown and cooked through.
- Serve: Serve the pancakes warm with your choice of fresh fruit, maple syrup, or nut butter.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- For extra flavor, add a pinch of cinnamon or a handful of blueberries to the batter before cooking.
- Use a nonstick skillet or griddle for best results and easy flipping.
- If the pancakes brown too quickly, reduce the heat to avoid burning.
