Vegan Pancakes

Name: Vegan Pancakes
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 cups unsweetened soy or almond milk; 0.75 cup safflower oil, plus more for pan; 2 cups all-purpose flour; 0.5 cup whole-wheat flour; 2 tablespoons turbinado sugar, finely ground; 2 tablespoons baking powder; 0.5 teaspoon coarse salt; Maple syrup and fresh fruit, such as blueberries, for serving

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Our easy recipe produces fluffy, light vegan pancakes using plant-based milk and a neutral oil. The batter is also perfect for making vegan waffles.

40 min

American

Ingredients

Instructions

Combine milk and oil in a small bowl or liquid measuring cup.
In a medium bowl, whisk together flours, sugar, baking powder and salt.
Add liquid and whisk until a few lumps remain; do not overmix.
Lightly oil a large nonstick skillet or griddle and heat over medium-low heat. Working in batches, ladle out 1/3 cup batter per pancake and cook until bubbles begin to form around edges and pancakes are lightly golden and set underneath, about 3 minutes.
Flip and cook another 2 minutes until set. Serve with maple syrup and fresh fruit.