Light and Fluffy Pancakes
Make these fluffy Vegan Pancakes for your next breakfast or brunch. You'll love them piled high with lots of vegan butter and maple syrup on top.
Servings 8
Calories 182kcal
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon ground flaxseed
- ½ teaspoon salt
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups almond milk
- 1 tablespoon lemon juice (or apple cider vinegar)
- 1 teaspoon vanilla extract
- 3 tablespoons vegan butter melted
- 2 teaspoons coconut oil (for cooking)
Instructions
- In a medium-size bowl, combine the dry ingredients and give them a stir.
- Create a well in the middle of the dry ingredients. Pour the almond milk, lemon juice, water, vanilla, and melted vegan butter into the dry mixture and stir until just combined. A few lumps are fine.
- Place a skillet on the stove and raise the heat to medium or medium-high. Add some coconut oil to the skillet and spread it around the pan.
- When the skillet is hot enough, pour about ¼ cup of pancake batter in a circle. Use the bottom of the measuring cup to even out your circular pancakes. Let the pancakes cook until bubbles form on the top-side batter. That is a sign that your pancakes are ready to be flipped. Turn them over carefully and cook the other side for another minute or two until they’re done.
- Place finished pancakes on a baking sheet and keep that in a slightly warmed oven while you finish the rest of the pancakes.
- Top with vegan butter, mapl¼e syrup, and/or Blueberry Sauce (see link for recipe)
Notes
This recipe creates a thick batter, resulting in thicker, fluffier pancakes! If you want thinner, spongier pancakes, add ¼ cup water to the batter.
Nutrition
Calories: 182kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Sodium: 332mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 2mg