Fluffy Vegan Pancakes Weekend (Printer-Friendly)
Tender, fluffy vegan pancakes crafted with simple plant-based ingredients for an easy, delightful morning meal.
# List of Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour (or whole wheat flour)
02 -
2 tablespoons granulated sugar (or maple syrup)
03 -
2 teaspoons baking powder
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
1 cup plant-based milk (almond, soy, oat, or coconut)
06 -
1 tablespoon apple cider vinegar or lemon juice
07 -
1 teaspoon vanilla extract
08 -
1 tablespoon coconut oil or vegetable oil (plus more for cooking)
# Preparation Steps:
01 -
In a medium bowl, mix plant-based milk, apple cider vinegar, vanilla extract, and sugar. Allow mixture to rest for 1 minute to curdle slightly.
02 -
In a large bowl, whisk together flour, baking powder, and salt until evenly combined.
03 -
Pour the wet ingredients into the dry mixture and gently stir until just combined. Maintain some lumps to preserve fluffiness; avoid overmixing.
04 -
Heat a non-stick skillet over medium heat and lightly grease with additional oil to prevent sticking.
05 -
Pour ¼ cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for an additional 1 to 2 minutes until golden brown.
06 -
Stack the warm pancakes and serve topped with maple syrup, fresh fruit, or vegan butter as desired.
# Additional Suggestions:
01 -
Avoid overmixing the batter to maintain a tender and fluffy texture.
02 -
Allow the batter to rest for 1 to 2 minutes for best results.
03 -
Whole wheat flour can be used to add a heartier flavor and texture.
04 -
Keep cooked pancakes warm in a 200°F oven while cooking remaining batches.