Vegan Pancakes that are light, fluffy, and delicious! We topped ours with lightly sautéed cinnamon apples and a touch of maple syrup. You can cook these pancakes with blueberries, bananas, or chocolate chips. Substitute for one:to:one gluten-free flour for a gluten-free option.
- 1 Tbs flaxseed meal
- 1 tsp apple cider vinegar
- 1/2 Tbs maple syrup
- 2 Tbs melted vegan butter (earth balance or smart balance)
- 2 tsp vanilla extract
- 1 cup + 1 Tbs non-dairy, unsweetened milk (we used Oat milk)
- 1 cup all-purpose flour
- 1 Tbs baking powder
- 1/4 tsp salt
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a separate, larger bowl, combine the remaining ingredients.
- Gradually mix in the flour mixture to the wet ingredients, making sure the batter is free of lumps but not over mixed.
- The batter should be somewhat thick, but you can choose to thin it out by adding another tablespoon of nondairy milk.
- Then, heat a skillet on medium. Melt a touch of vegan butter and wipe any excess from the skillet with a paper towel. Wait until the skillet is good and evenly hot before spooning the batter onto the skillet.
- Using a large spoon or ladle, scoop an even amount of batter onto the skillet.
- Allow the pancakes to cook for 3-4 minutes before bubbling, the cake should be bubbling evenly.
- Flip the pancake and cook for another 1-2 minutes or until the bottom is golden.
- Continue the process until all the batter is cooked. Be sure to wipe the skillet and add a bit more butter, wiping again before adding more batter. This can yield 6-8 pancakes depending on how big you make them.
- Serve with desired toppings and enjoy!
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