Heavenly Vegan Pancakes
Nobody would ever guess that these pancakes are vegan! They are fluffy, light, and oh so tasty, and are perfect for those weekend morning when you've got some more time.
Servings: 4
Calories: 193kcal
Equipment
- Medium sized skillet
Ingredients
- 1 - ¼ cup all-purpose flour
- ¼ tsp salt
- 2 - ½ tsp baking powder
- ¼ tsp baking soda
- ¾ cup plant-based milk divided
- 2 tsp apple-cider vinegar
- 1 tbsp oil (I used canola)
- 3 tbsp sugar
- 2 tbsp vegan butter or oil to cook
- ¼ cup chocolate chips (opt.)
- ½ banana, cut into pieces (opt.)
- ½ handful blueberries (opt.)
- ¼ cup syrup (opt.)
Instructions
- First, mix the dry ingredients together in a medium sized bowl. This includes the flour, salt, baking powder, and baking soda, and stir until evenly combined. In another bowl, pour in ½ cup of the plant-based milk and add the tsp of apple-cider vinegar. This will make the milk slightly tangy and similar to buttermilk. Next, add the oil and sugar to the plant-milk and stir until well combined, and then pour in the ingredients from this bowl into the bowl with the dry ingredients.
- Stir the mixture together. It should be slightly dry, and then add in the last ¼ cup of plant-based milk, slowly, until the batter has reached a slightly more liquid consistency. If you find that the batter is at your desired consistency without adding the entire last ¼ cup of milk, that's totally fine too.
- On a non-stick pan over medium heat, melt vegan butter and wait for the butter to start to bubble. Once the pan is hot enough that the butter is bubbling, scoop in about ⅓ cup of batter on the pan and add any toppings you would like, such as chocolate chips, sliced banana, and blueberries. I recommend making the first pancake by itself, just so that you get a better idea of how long the pancakes take to cook, how to flip them, and for the next batch to come out neater. Once the bottom side of the pancake is golden-brown (3-5 minutes), flip the pancake over and cook until the other side is golden-brown (3-5 minutes). Set the pancake aside and continue with the next batch, re-greasing the pan after each batch. After that initial pancake, it you are comfortable with it, I would suggest cooking the pancakes in batches of 2-4 to make the cooking process speed up, but again, this is completely up to you. I recommend preheating the oven to about 200°F to keep the pancakes warm while you finish cooking the rest. That way, once you finish up all the batter, the pancakes will be nice and warm!
- Once you cook all the pancakes, serve them with jam, vegan butter, berries, nut-butter, syrup, and/or any other desired toppings and enjoy!