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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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These fluffy vegan pancakes are made without eggs or butter, making them a healthier, plant-based option for breakfast. They’re easy to whip up and perfect for a delicious morning meal!
Ingredients
Directions
In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk until well mixed.
In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. A few lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancake and cook for another 2-3 minutes on the other side until golden brown.
Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.
Conclusion
Tips:Serve these pancakes with your favorite toppings such as maple syrup, fresh fruit, or nut butter. You can also add blueberries or chocolate chips to the batter for an extra treat.These pancakes store well in the refrigerator for up to 3 days or can be frozen for up to a month. Simply reheat in the microwave or toaster before serving.Enjoy your delicious vegan pancakes!
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