EASY VEGAN PANCAKES
fromsimple-veganista.comsimple-veganista.com/basic-vegan-pancakes/comment-page-3
A basic, everyday vegan pancake recipe that quick, easy, and everyone will enjoy! Top with fresh berries and pure maple syrup for a healthy start of your day.
Ingredients
Instructions
Vegan Buttermilk: To make a vegan buttermilk, add juice of small lemon to the milk and let rest for about 10 minutes. This can be optional.
If using griddle preheat to manufacturers instructions.
Combine flour, salt, sugar and baking powder into a medium bowl or wide-mouthed pitcher. Add milk and vanilla, mix until well combined.
If using a skillet, heat oil on medium heat. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 or 1/3 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip, about 3 minutes per side.
If needed, keep the pancakes warm in a preheated oven set to 200 degrees, on a baking sheet.
Serve with syrup, fresh fruit or any dessert sauce of choice.
Makes about 6 pancakes, serves 3
Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Reheat in toaster oven or microwave.
Nutrition
- Serving Size
- 2 pancakes
- Calories
- 203 calories
- Sugar Content
- 8.6 g
- Sodium Content
- 305.1 mg
- Fat Content
- 1.4 g
- Saturated Fat Content
- 0.1 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 41.6 g
- Fiber Content
- 1.1 g
- Protein Content
- 4.8 g
- Cholesterol Content
- 0 mg
