Description

Fluffy Vegan Pancakes made with simple ingredients including all-purpose flour, baking powder, and non-dairy milk, perfect for a delicious and plant-based breakfast option. These pancakes are light, airy, and naturally dairy-free and egg-free, featuring hints of vanilla and a slight crisp from vegan butter.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Wet Ingredients

1 cup non-dairy milk, plain and unsweetened
2 tablespoons melted vegan butter
1.5 teaspoons vanilla extract

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Instructions

Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, baking powder, and salt until combined.
Add Wet Ingredients: Pour in the non-dairy milk, melted vegan butter, and vanilla extract into the dry mixture. Stir gently until just incorporated. It’s important not to overmix; some lumps of flour should remain in the batter to keep pancakes fluffy.
Preheat Pan: Heat a non-stick pan over medium heat. For crispier edges, add a teaspoon or two of vegan butter to the pan and let it melt evenly.
Cook Pancakes: Scoop approximately 1/4 cup of batter for each pancake onto the hot pan. Cook for about 3-4 minutes until bubbles form on the top and the bottom turns golden brown.
Flip and Finish Cooking: Carefully flip each pancake using a spatula and cook for another 1-2 minutes on the other side until it is golden brown and cooked through.

Notes

Ensure you use baking powder, NOT baking soda, to achieve the proper rising and fluffiness.
Do not overmix the batter to keep pancakes light and tender.
Use a non-stick pan and vegan butter to prevent sticking and enhance flavor.
Non-dairy milk should be plain and unsweetened to control sweetness in the pancakes.

Nutrition

Serving Size: 1 pancake
Calories: 140
Sugar: 1.5g
Sodium: 220mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg