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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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These easy vegan pancakes are fluffy and delicious, made without any eggs or milk. Perfect for breakfast or brunch, they are a hit with everyone, whether you follow a vegan diet or not!
Ingredients
Directions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
In a separate bowl, mix the non-dairy milk, vegetable oil, and vanilla extract together until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil if necessary.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown. Remove from skillet and keep warm.
Repeat with the remaining batter, adding more oil to the skillet if necessary.
Conclusion
Tips:You can customize these pancakes by adding your favorite mix-ins like blueberries, chocolate chips, or sliced bananas to the batter before cooking.Serve with maple syrup, fresh fruit, or a dollop of dairy-free yogurt for a delicious treat.These pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the toaster or microwave before serving.Enjoy your fluffy vegan pancakes!
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