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Prep Time5 Mins
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Cook Time15 Mins
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Serving2
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These fluffy vegan pancakes are perfect for anyone looking to enjoy a delicious breakfast without any milk or eggs. Made with simple, plant-based ingredients, they are quick to whip up and can be customized with your favorite toppings!
Ingredients
Directions
In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together until well combined.
In another bowl, mix together the water, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid over-mixing. The batter will be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly oil the surface if necessary.
Pour about 1/4 cup of pancake 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 on the other side until golden brown, about 1-2 more minutes. Adjust heat as needed to prevent burning.
Once cooked, transfer pancakes to a plate and keep warm while you cook the remaining batter.
Conclusion
Serve your vegan pancakes warm, with maple syrup, fresh fruits, or your favorite vegan butter. These pancakes can be kept in the refrigerator for up to 3 days or frozen for later use. Just reheat in the toaster or microwave before serving. Enjoy your dairy-free and egg-free pancakes!
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