Vegan Pancakes
Fluffy and sweet pancakes made without eggs or dairy.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Vegan Pancakes to your week, check it against your household's allergens, and build the shopping list automatically.