Easy Vegan Recipe
Vegan Pancakes
Dish Info
Servings
6
Calories
156
Minutes
20
INGREDIENTS
Vegan 'buttermilk' ▢ 1 cup Soy Milk ▢ 1 tbsp Apple Cider Vinegar Vegan Pancake Batter ▢ 1 cup All-purpose Flour ▢ 2 tbsp Sugar ▢ 1 tbsp Baking Powder ▢ ½ tsp Salt ▢ 1 tbsp Avocado Oil ▢ 1 tsp Vanilla Extract
Prepare the Vegan Buttermilk by combining soy milk and apple cider vinegar or lemon juice in a small mixing bowl and set it aside for 10 minutes.
1
In another large mixing bowl, combine all the dry vegan pancake ingredients: flour, sugar, baking powder, and salt.
2
Whisk the dry vegan pancake ingredients until the batter is fully combined and there are no more flour lumps.
3
Pour the Vegan Buttermilk into the dry vegan pancake ingredients before adding the oil and vanilla extract. Combine the mixture with a whisk until it's light and fluffy.
4
Heat a pancake griddle or crepe pan over medium heat and spray some olive oil overt the pan to prevent the pancakes from sticking.
5
Pour 1/3 of a cup of vegan pancake batter onto the pancake griddle and let it expand slightly before cooking it over medium heat for 2 to 3 minutes.
6
When the bottom of the vegan pancake is cooked and crispy, slide a spatula under it and flip it before cooking it for another 2 to 3 minutes.
7
Make 6 vegan pancakes with the batter and store them for up to 3 days in the fridge or eat them hot with a drizzle of maple syrup or vegan coconut nectar.
8
Vegan Pancakes
Prep Time: 20 minutes Cook Time: 10 minutes Makes: 6 Pancakes Calories: 156 kcal per Serving