Vegan Pancakes

Name: Vegan Pancakes
Total time: 40 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 cups plant milk (like oat or soy); 1 tbsp apple cider vinegar; 2 tbsp maple syrup; 1 tbsp baking powder; 1 tsp vanilla extract; 1 tbsp coconut oil (for cooking)

Fluffy and sweet pancakes made without eggs or dairy.

40 minutes

Serves 4

Breakfast

Contains common allergens

Dairy Soy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

5 steps

1
Make Vegan Buttermilk: In a measuring cup, whisk the plant milk and apple cider vinegar together. Let it curdle for 5 minutes.

2
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and baking powder.
3
Form Batter: Pour the curdled milk, maple syrup, and vanilla extract into the dry ingredients. Stir gently until just combined. Lumps are okay; do not overmix, or the pancakes will be dense. Let the batter rest for 5 minutes.
4
Cook: Heat a non-stick skillet or griddle over medium heat and melt a little coconut oil. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look dry.
5
Flip and Serve: Flip the pancakes and cook for another 1-2 minutes until golden brown on the bottom. Serve warm with extra maple syrup and fresh fruit.

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