FLUFFY VEGAN PANCAKES
4.85 - 84 votes
1 cup Soy milk
1 tablespoon Apple cider vinegar
1 cup All purpose white flour
2 tablespoons Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1 tablespoon avocado oil
1 teaspoon vanilla extract
Prepare the Buttermilk
In a small mixing bowl, whisk soy milk with apple cider vinegar. You can use any dairy-plant milk by the pancakes are fluffier with soy milk. Set aside 10 minutes.
Prepare the pancake batter
In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder, and salt. Whisk in the vegan buttermilk, oil, and vanilla.
– Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat. – Scoop out 1/3 cup of pancake batter per pancake
Flip the Pancake
Flip the pancake and cook on the other side for another 2 or 3 minutes until golden-brown. Transfer to a cooling rack or plate and repeat these steps until you run out of batter.
You can serve vegan pancakes with liquid sweeteners like rice syrup, maple syrup, or agave syrup. Other tasty toppings are jam, fresh fruits, whipped coconut cream, or vegan yogurt.
Prep Time: 20 minutes Cooking Time: 10minutes Servings: 6 pacakes Calories: 133 kcal per pancake