Fluffy Vegan Pancakes

Elevate your mornings with our Fluffy Vegan Pancakes – a plant-based delight. Light, fluffy, and easy to make, it's the perfect pancake recipe with no egg.

5 from 11 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings people

Ingredients

▢ 1 cup all purpose flour
▢ 1 tbsp baking powder
▢ 1 tbsp organic sugar
▢ ½ tsp salt

Vegan "Buttermilk"

▢ 1 cup plant milk of choice (I used vanilla almond milk, see notes)
▢ 1 tbsp apple cider vinegar (or lemon juice)

Instructions

In a small bowl, whisk together plant milk and apple cider vinegar. Allow to sit at room temperature for about 5 mins.
In a large mixing bowl whisk together flour, sugar, baking powder and salt.
Add the wet ingredients into the dry ingredients and whisk to combine. The batter should be well combined but have a few lumps remaining. Careful not to over mix.
In a non-stick pan on medium heat, add a little vegan butter to grease the pan for each pancake. Depending on the size of pancake you want, use ¼-½ cup of batter for each pancake.
Drop the batter onto the greased pan, and cook until bubbles form. Flip, then cook until the other side is golden brown. Repeat with the rest of the batter.
Serve with your favourite toppings like vegan butter, fresh fruit, and warm maple syrup. Enjoy!

Notes

If you are not using vanilla flavoured almond milk, add 1 tsp of vanilla extract to your batter.

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

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