Easy Vegan Pancakes
This vegan pancake recipe is easy to make and yields 8 sweet and fluffy plant based pancakes.
Equipment
- Nonstick griddle or pan
Ingredients
- 1 ½ cups flour all purpose
- 2 tablespoon sugar I use coconut sugar or raw sugar
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups almond milk
- 1 teaspoon olive oil
- ¼ teaspoon vanilla extract
Instructions
- Mix all of the dry ingredients together.
- Mix all of the wet ingredients together separately from your dry ingredients.
- Mix the wet and dry ingredients together until just combined. Be careful not to over-mix or the pancakes will lose their light and fluffy texture.
- Let the batter rest for about 5 minutes so the baking powder can activate, which will make your pancakes nice and fluffy.
- Scoop ¼ cup per pancake onto a greased griddle or non-stick pan and cook over medium-high heat (or 375 degrees if using a griddle) until you start to see small bubbles form on top of the pancake. Gently flip your pancake over and cook the second side until it's golden brown.
- Let cool slightly and enjoy with your favorite toppings!
Notes
There are 114 calories per pancake.
These pancakes can be stored in the freezer for up to 3 months. Let them cool completely before placing them in an airtight bag.
To make rainbow pancakes use your favorite super food powders or food coloring when mixing your batter.
Nutrition
Calories: 114kcal
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