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Vegan Pancakes

Light, fluffy vegan pancakes that deliver delightful taste and texture, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Vegan
Calories: 80
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 1 tablespoon sugar Can substitute with maple syrup or agave.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup plant-based milk Your choice of plant-based milk.
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, combine all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
  2. In a separate bowl, whisk together plant-based milk, vegetable oil, and vanilla extract until smooth and combined.
  3. Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps; don’t over-mix!
  4. Heat a non-stick skillet or frying pan over medium heat. Optionally add a splash of oil to prevent sticking.
Cooking
  1. Pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface, then flip and cook for another minute or two until golden brown.
  2. Repeat with the remaining batter.
Serving
  1. Stack the pancakes on a plate and top with your favorite choices such as maple syrup, fresh fruit, or nut butter.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, stack pancakes between parchment paper and place in a resealable bag for about a month. Reheat in a toaster or on a skillet over low heat.