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Perfect Vegan Pancakes

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Fluffy and light vegan pancakes that are easy to make with simple pantry ingredients. Perfect for a delicious plant-based breakfast.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups unsweetened plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil or melted coconut oil

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, mix the plant-based milk and apple cider vinegar. Let it sit for a minute to curdle slightly.
  3. Add the vanilla extract and oil to the wet mixture and stir to combine.
  4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are fine.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease if needed.
  6. Scoop about 1/4 cup of batter onto the skillet for each pancake.
  7. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
  8. Serve warm with your favorite toppings.

Notes

  • Do not overmix the batter to keep pancakes fluffy.
  • Use any plant-based milk such as almond, soy, or oat.
  • Add blueberries or chocolate chips for variation.
  • Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Nutrition

Find it online: https://yumfamilyrecipes.com/perfect-vegan-pancakes/