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.

Ingredients

Serves: 2

Vegan Pancakes

• 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

Directions

1. In a small bowl, whisk together the flour, baking powder, and salt.
2. In a separate, larger bowl, combine the remaining ingredients.
3. Gradually mix in the flour mixture to the wet ingredients, making sure the batter is free of lumps but not over mixed.
4. The batter should be somewhat thick, but you can choose to thin it out by adding another tablespoon of nondairy milk.
5. 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.
6. Using a large spoon or ladle, scoop an even amount of batter onto the skillet.
7. Allow the pancakes to cook for 3-4 minutes before bubbling, the cake should be bubbling evenly.
8. Flip the pancake and cook for another 1-2 minutes or until the bottom is golden.
9. 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.
10. Serve with desired toppings and enjoy!

Nutrition Information

Nutrition Disclaimer

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