These fluffy vegan pancakes are perfect for a delicious breakfast or brunch. Made without eggs or butter, 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 tablespoons baking powder
- 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
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Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
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Mix the Wet Ingredients:
In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract. Stir until the mixture is smooth.
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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. Let the batter sit for about 5 minutes to allow the baking powder to activate.
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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.
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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 the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown.
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Serve:
Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or nut butter.
Tips
- For added flavor, consider mixing in cinnamon or vanilla extract into the batter.
- If you want to make the pancakes even fluffier, let the batter rest for a few more minutes before cooking.
- These pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a toaster or microwave before serving.
Enjoy your delicious, fluffy vegan pancakes!
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