Are you a nervous flipper? You're not alone! This vegan pancake recipe is thick and pretty much flip-proof. These fluffy pancakes are way more awesome than thin regular pancakes. Flat pancakes are not what you will get with this vegan breakfast recipe.
Vegan pancakes are a delicious way to start the day. If you have made many pancake mistakes in the past, these are the fluffiest pancakes I have created to date. Adding a tablespoon of baking powder ensures the perfect rise. A teaspoon of vanilla extract brings a subtle sweetness to every bite.
They will make a great base recipe for future creative chefs. If you're feeling daring, add some chocolate chips or berries. Vegan blueberry pancakes would be delicious and as easy as throwing a few berries into this base mixture.
Vegan pancakes are better than I remember regular pancakes being. Cooking the pancakes is easier than typical runny mixtures. Grease the pan with oil or vegan butter. Pour 1/3 cup of the mix into a pan on medium-low heat. If you want larger or smaller pancakes, adjust the cup of batter.
The vegan pancake recipe has some volume, making flipping less intimidating. If you're low on time cook the pancakes early and store them in an air tight container in the fridge.
Leftover pancakes can be stored in an airtight container and reheated in a toaster oven or microwave. For long-term storage, freeze individual pancakes between sheets of wax paper for quick breakfasts during busy mornings.
Top your stack of pancakes with whatever takes your fancy. This basic pancake recipe can be topped with vegan butter, vegan chocolate chips, almond butter, maple syrup, jam, fruit or sugar with a squeeze of lemon juice.
Oxalate Content in Recipe
Here is an estimation of the oxalate content in the ingredients in the recipe.
Vegan Pancakes Recipe
Serves 4
1 Batch of Pancakes: Makes 8 pancakes
Ingredients
Dry
1 ½ cups of plain flour (all-purpose flour)
2 tbsp of raw sugar or cane sugar
¼ tsp of salt (optional)
1 tbsp baking powder
Wet
1 cup of plant-based non-dairy milk (e.g. oat milk)
½ - ¾ cup of water
½ tsp apple cider vinegar
½ tsp vanilla essence (or vanilla extract)
1 tbsp neutral oil (e.g., canola - optional)
Vegan butter or extra oil for the pan
Instructions
Combine Dry Ingredients
In a medium bowl or large mixing bowl, mix together the flour, sugar, baking powder, and salt (if using).
Mix Wet Ingredients
In a separate bowl, combine the plant-based milk, water, apple cider vinegar, vanilla essence, and neutral oil.
Combine Wet and Dry
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Prepare the Pan
Heat a non-stick skillet, non-stick pan or griddle over medium heat. Lightly grease with up to a tablespoon of oil, vegan butter or use cooking spray to prevent sticking.
Cook and Serve the Pancakes
Pour 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Serve
Serve warm with your favourite toppings, such as maple syrup, jam and fruits.
If you liked this recipe please help me out and share it. I would love to build a community around plant-based and vegan recipies.
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