FLUFFY VEGAN PANCAKES

By Carine

VEGAN

4.85 - 84 votes

INGREDIENTS

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.

1

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.

2

Make Pancakes

– 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

3

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.

4

Serve

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.

5

Enjoy!

Prep Time: 20 minutes Cooking Time: 10minutes Servings: 6 pacakes Calories: 133 kcal per pancake

6

For the full recipe and more vegan recipes, visit