Vegan Pancakes
Dairy, butter, eggs, and other animal products are not included in vegan pancakes. They are just as fluffy, flavoursome, and rewarding
Ingredients
- 1 cup (125g) all-purpose flour
- 2 tbsp sugar (use maple syrup or coconut sugar if preferred)
- 2 tbsp baking powder
- 1/8 tsp salt
- 1 cup (240ml) plant-based milk (e.g., almond, soy, oat)
- 2 tbsp vegetable oil or melted coconut oil
- 1 tsp vanilla extract
Optional Add-ins:
- ½ tsp cinnamon
- ¼ cup blueberries, chocolate chips, or chopped bananas
Instructions
Mix dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add wet ingredients:
- Pour in the plant milk, oil, and vanilla extract. Stir until just combined (a few lumps are okay — don’t overmix)
Cook:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed. Pour ¼ cup of batter for each pancake onto the skillet.
Flip:
- Cook until bubbles form on the surface and the edges look dry (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown.
Serve:
- Stack and serve warm with maple syrup, fruit, or vegan butter.