Description
The softest and fluffiest Vegan Pancakes made with a handful of simple ingredients. Add chocolate chips, chopped bananas, a handful of nuts or blueberries to make these Homemade Vegan Pancakes extra special. You can easily double or triple this recipe based on how many pancakes you want to whip up.
Ingredients
Scale
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup all purpose or whole wheat pastry flour
- 1 tbsp + 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp coconut or cane sugar
Instructions
- Preheat a large griddle or pan on medium heat. Spray with non-stick cooking spray or a bit of coconut oil.
- Whisk the almond milk, vinegar and vanilla together in a medium size bowl.
- Mix the flour, baking powder, salt and sugar together in a large bowl.
- Add the wet ingredients to the dry ingredients. Whisk together until pancake batter is just combine (a few lumps are okay). Fold 1/2 cup of any “add-ins” into the batter.
- Pour 2 tablespoons (up to 1/4, depending on desired size of pancakes) of batter for each pancake. Note: You can pour up to 1/4 cup but do not exceed this amount for the fluffiest pancakes possible!
- Cook on the first side for 2 minutes until several bubbles start to appear at the top of the pancakes. Flip and cook for another 1-2 minutes on the other side. Repeat until you have used all the pancake batter. Serve warm with real maple syrup and fresh berries.
Notes
1) The baking powder and vinegar are what make these pancakes so incredibly fluffy! You cannot taste the baking powder due to the acidity in the vinegar. Make sure to use aluminum free baking powder to avoid any baking powder aftertaste.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Category: Breakfast