Vegan Pancake Recipe
The PERFECT vegan pancake recipe for light and fluffy vegan pancakes made with only a few simple ingredients you probably already have sitting in your cupboard.
Equipment
- Large mixing bowl
- 10 inch non stick saute pan
- Wire whisk
- Wire sifter
- Rubber spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1 cup non-dairy milk (oat milk, almond milk, rice milk, coconut milk, etc)
- 1/2 cup water
- 1 tsp vanilla extract
- 1 1/2 tbsp avocado oil (optional: can omit for oil free pancakes)
Instructions
- In a large mixing bowl, add flour, baking powder, sugar, and salt. Whisk together until well combined.
- Add in non-dairy milk, water, vanilla, and oil into the bow with the dry ingredients and stir to combine will. *Note: Lumpy pancake batter is ok. Do not over-mix your batter as your pancakes will not turn out as fluffy.
- Let pancake batter rest for 5 minutes
- Heat a large griddle or skillet over medium heat. If needed, you can oil the pan with vegan butter or coconut oil. Using a ladle, add about 1/2 cup of pancake batter and cook until bubbles start to form on the top. Then flip the pancake and cook until golden brown on the other side (about 1-3 minutes). Repeat as necessary with the remaining batter. Seal and store any unused pancake batter in the refrigerator in an air-tight container.
- Serve pancakes warm with with pure maple syrup, vegan butter, and a side of fresh fruit.