The Fluffiest Vegan Pancakes
Make these light and fluffy vegan pancakes with 7 ingredients you probably already have in your pantry. They're so deliciously fluffy, you'll wonder why you ever needed eggs.
Ingredients
- 1½ cups plant-based milk (I used almond milk)
- 1 teaspoon apple cider vinegar
- 2 cups flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- ½ cup blueberries (optional)
- 1 tablespoon vegan butter
Instructions
- In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside to curdle for ten minutes.
- Sift the flour, baking powder, sugar and salt into a medium sized bowl.
- Add the vanilla to the almond milk mixture and pour the wet ingredients into the dry ingredients. Stir gently, being careful not to over mix.
- Heat the vegan butter in a non-stick pan and add the batter two tablespoons at a time. You'll only be able to cook 2-3 pancakes at a time. When bubbles appear on the surface and the edges start to brown, flip the pancakes and continue cooking for 2-3 minutes. Keep the pancakes warm in the oven while you cook the remaining pancakes.
Notes
- You can make these pancakes gluten free by substituting your favorite gluten free flour blend in a 1:1 ratio for the all purpose flour.
Nutrition
Calories: 286kcalCarbohydrates: 57gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 633mgPotassium: 85mgFiber: 2gSugar: 8gVitamin A: 144IUVitamin C: 2mgCalcium: 187mgIron: 3mg
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