Description
Delight in these fluffy and delicious Vegan Pancakes that are perfect for a plant-based breakfast. Easy to make and versatile, these pancakes are a crowd-pleaser for vegans and non-vegans alike.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the almond milk, oil, and vanilla extract.
- Mix the Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form. Flip and cook for another 1–2 minutes until golden brown.
- Serve: Repeat with remaining batter. Serve warm with your favorite toppings.
Notes
- You can add blueberries, chocolate chips, or sliced bananas into the batter for extra flavor.
- For whole grain pancakes, substitute half the all-purpose flour with whole wheat flour.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 3g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
