These fluffy vegan pancakes are perfect for a delicious breakfast or brunch. Made without butter or eggs, they are light, airy, and incredibly easy to whip up. Enjoy them with your favorite toppings!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar (or maple syrup for a natural sweetener)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, fresh fruit, nut butter, or vegan chocolate chips
Instructions
-
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined. This will ensure that the leavening agents are evenly distributed throughout the flour.
-
Mix the Wet Ingredients:
In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract. Stir until the mixture is smooth and well blended.
-
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to dense pancakes.
-
Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of vegetable oil or cooking spray to prevent sticking.
-
Cook the Pancakes:
Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
-
Flip and Finish Cooking:
Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, until golden brown. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
-
Serve:
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, nut butter, or vegan chocolate chips. Enjoy your delicious, fluffy vegan pancakes!
Tips
- For added flavor, consider mixing in spices like cinnamon or nutmeg to the dry ingredients.
- If you prefer thicker pancakes, reduce the amount of almond milk slightly.
- These pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a toaster or microwave before serving.
Enjoy your delightful vegan pancakes!
“`
