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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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These delicious vegan pancakes are super fluffy and perfect for breakfast! Made without milk and eggs, they’re a great option for those with dietary restrictions or anyone looking for a plant-based delicious meal.
Ingredients
Directions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
In a separate bowl, mix together the non-dairy milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
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 another 2-3 minutes, until golden brown. Repeat with the remaining batter.
Conclusion
Tips:- Feel free to add your favorite fruits or chocolate chips to the batter before cooking for extra flavor.- Serve with maple syrup, fresh fruit, or your favorite toppings!- 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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