Vegan Pancakes
Wake up to the best vegan pancakes ever! Delicious, fluffy, and easy to make. Perfect for a quick breakfast or brunch in just 20 minutes!
Ingredients
Instructions
Mix ¼ cup (60 ml) of the non-dairy milk and the vinegar in a small bowl until well combined. Let rest for at least 5 mins at room temperature to thicken and curdle.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the milk and vinegar mixture, remaining milk, oil, and vanilla extract to the dry ingredients, and stir until JUST combined. Don't over-mix, a few lumps are okay.
Let batter rest for 5-10 minutes, in the meanwhile, lightly oil a large griddle or non-stick pan and heat to medium-high (about 375°F or 190ºC).
Pour ¼ cup (60 ml) batter per pancake onto the griddle or pan, and cook for 2 minutes per side or until golden brown. Flip over when the underside is golden and bubbles form on the surface.
Repeat with all the remaining batter, and serve warm with your favorite toppings.
Nutrition
- Serving Size
- 1 pancake (with no toppings)
- Calories
- 191 kcal
- Sugar Content
- 5 g
- Sodium Content
- 426 mg
- Fat Content
- 6 g
- Saturated Fat Content
- 0.5 g
- Trans Fat Content
- 0.02 g
- Carbohydrate Content
- 30 g
- Fiber Content
- 1 g
- Protein Content
- 4 g
- Unsaturated Fat Content
- 5 g
