Description
These Vegan Pancakes are light, fluffy, and incredibly delicious. Made with simple pantry ingredients, they are perfect for a quick and satisfying breakfast. Whether you follow a vegan diet or just want a dairy-free option, these pancakes will become a new favorite in your household.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk (or other plant milk)
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl or measuring cup, combine the almond milk, oil, and vanilla extract.
- Blend Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown.
- Serve: Repeat with remaining batter. Serve warm with maple syrup, fruit, or your favorite vegan toppings.
Notes
- For fluffier pancakes, let the batter rest for 5–10 minutes before cooking.
- You can also add blueberries, chocolate chips, or cinnamon to the batter for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 3g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
