These fluffy vegan pancakes are quick to make and perfect for a delicious breakfast or brunch. With simple ingredients and a straightforward method, you can whip up a batch in no time!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar (or maple syrup)
- 1 tablespoon baking powder
- 1/8 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: fresh fruit, maple syrup, 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 until just combined. Be careful not to overmix; a few lumps are okay. If you prefer a thinner batter, you can add a little more almond milk.
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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 oil.
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Cook the Pancakes:
Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or 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 fresh fruit, maple syrup, nut butter, or vegan chocolate chips.
Tips
- For added flavor, consider mixing in spices like cinnamon or nutmeg to the batter.
- You can also add blueberries or sliced bananas directly into the batter for a fruity twist.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a toaster or microwave before serving.
Enjoy your delicious and easy vegan pancakes!
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