Heavenly Vegan Pancakes
Fluffy, golden, and subtly sweet, these pancakes use a flax egg and plant milk in place of conventional binders to produce a light, tender stack. Vanilla and cinnamon round out the flavor without overpowering it. The batter comes together in under ten minutes and cooks in about 20.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use whole wheat flour for a healthier version
- 1 tablespoon baking powder Ensures fluffiness
- ¼ teaspoon sea salt
- 1 tablespoon organic granulated sugar Can substitute with maple syrup or coconut sugar
Wet Ingredients
- 1 cup unsweetened almond milk Or any plant-based milk of choice
- 1 tablespoon apple cider vinegar Creates a dairy-free 'buttermilk'
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil Melted, can substitute with vegetable oil
Instructions
- In a small bowl, mix almond milk and apple cider vinegar and let it sit for about 5 minutes to curdle, creating a plant-based buttermilk.
- In a large bowl, whisk together the flour, baking powder, sea salt, and sugar.
- Add the wet mixture, along with vanilla extract and melted coconut oil, into the dry ingredients. Stir gently until combined. It’s okay if the batter is slightly lumpy.
- Preheat a non-stick skillet over medium heat. Lightly grease with coconut oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, approximately 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Place cooked pancakes onto a plate and keep warm. Repeat until all the batter is used up.
Notes
For fluffier pancakes, let the batter sit for an extra 5-10 minutes before cooking. Avoid over-mixing to prevent dense pancakes.
Nutrition
Calories: 168kcalCarbohydrates: 28gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 546mgPotassium: 38mgFiber: 1gSugar: 3gCalcium: 256mgIron: 2mg
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