Fluffy Vegan Pancake Recipe
Plant based or not, these are the fluffiest pancakes ever! Top with maple syrup and berries, and you have the perfect Sunday breakfast.
Vegan Pancakes Ingredients
1 cup all purpose flour
1 cup soy milk
2 tbsp sugar
1 tbsp baking powder
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 tsp cinnamon
1 tsp salt
1 tbsp olive oil
1 tbsp maple syrup
Instructions
Mix vanilla, soy milk, and apple cider vinegar in a bowl or a cup. Let sit for about 15 minutes
Mix all dry ingredients together in a large bowl.
Slowly pour wet ingredients over dry ingredients, and mix together until well incorporated. Do not over-mix. A few small lumps are fine.
Heat and grease the pan with olive oil. Once the pan is hot, use a ladle to pour your pancake mixture into the pan.
Once bubbles form all the way to the center of your pancake, flip and cook for about a minute on the other side. Repeat this process with the rest of the batter until all your pancakes are cooked.
Serve with maple syrup and, optionally, your fruit of choice!
TIP: You can use other sweeteners, but refined sugar will give you the lightest, fluffiest texture. The same applies when substituting all-purpose flour with whole wheat flour.
TIP: The vinegar cannot be tasted once pancakes are cooked.
TIP: You can freeze these pancakes for about 2 weeks.
Store Bought Vegan Pancake Mixes
