Simple Vegan Pancakes
Delicious and fluffy Simple Vegan Pancakes made with 6 easy ingredients, perfect for breakfast.
Equipment
- large bowl
- griddle or pan
- spoon
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour *see notes for options
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1 cup soy milk *or use almond, oat or coconut milk
- 0.5 cups water
- 2 tablespoons canola oil *may omit for oil free
Instructions
Making the Pancake Batter
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
Cooking the Pancakes
- Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about ⅓ cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.
Notes
Flour options: For a whole grain option, use whole wheat pastry flour or spelt flour. To make gluten free pancakes, substitute a quality gluten free flour for the regular flour. For oil free pancakes, omit the oil and substitute more non-dairy milk. May also use melted coconut oil, avocado oil, olive oil or melted vegan butter. Leftover pancakes will keep in the refrigerator for up to 5 days or they can be frozen for months. Re-warm wrapped in paper towels in the microwave until warm, or use the toaster oven.
Nutrition
Serving: 1pancakeCalories: 380kcalCarbohydrates: 60gProtein: 9gFat: 12gSaturated Fat: 1gSodium: 434mgPotassium: 582mgFiber: 2gSugar: 10gVitamin A: 309IUVitamin C: 6mgCalcium: 293mgIron: 4mg
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