How To Make Simple Vegan Pancakes
Your go-to vegan pancakes recipe is now here! These eggless, whole-grain vegan-friendly pancakes are healthy, tasty, and easy to make. Try the recipe now!
Serves:
Ingredients
- 1cupwhole wheat flour
- 1tbspbaking powder
- ¼tspsalt
- 1cupalmond milk,or dairy-free milk of choice
- 2tbspolive oil,or melted coconut oil
- 2tbspmaple syrup,or sugar of choice
- 1tsppure vanilla extract
- oil,to grease your pan or skillet if necessary
Instructions
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In a mixing bowl, whisk together the flour, baking powder and salt.
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In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup, and vanilla extract until thoroughly blended.
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Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough). If desired, gently fold in optional add-ins like chocolate chips or blueberries.
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Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
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Meanwhile, if using an electric skillet, heat it to 350 degrees F. Otherwise, heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. If necessary, lightly oil the cooking surface with additional oil or cooking spray.
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Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface of the pancakes and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
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Repeat the process with the remaining batter, adding more oil as needed. Adjust the heat up or down if needed.
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Serve the pancakes immediately or keep warm in a 200-degree F oven. Enjoy!
Recipe Notes
- If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.
- When cooking your pancakes, one sign you’re ready to start cooking is when the surface of the pan is hot enough that a drop of water sizzles on contact.
- You’ll know it’s ready to flip the pancakes when about ½-inch of the perimeter is matte instead of glossy.
- Alternative Flour Options: You can also use all-purpose flour for this recipe.
- To store, place them in the refrigerator for up to 5 days, or freeze them for months. To warm, wrap a short stack of pancakes loosely in a paper towel and gently reheat in the microwave until warmed through, flipping and re-wrapping the stack halfway through.
Nutrition
- Calories: 143.25kcal
- Fat: 6.46g
- Saturated Fat: 0.92g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.14g
- Polyunsaturated Fat: 1.45g
- Carbohydrates: 19.97g
- Fiber: 2.38g
- Sugar: 4.20g
- Protein: 2.88g
- Sodium: 211.29mg
- Calcium: 261.89mg
- Potassium: 114.73mg
- Iron: 1.15mg
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