Looking for the perfect vegan breakfast? Whip up these light, fluffy vegan pancakes for a delicious morning treat. Serve with your favorite plant based sausage and top with blueberries for a delicious complete meal. (This is my Revised version even more delicious)
Ingredients
1-3/4 cups All-Purpose Flour
2 Tablespoons Granulated Sugar
1 Tablespoon Baking powder
1/2 tsp Baking Soda
1/2 tsp Salt
1-1/2 cups (360ml) Plant-Based Milk (such as almond, oat, or soy)
1 Tablespoon Apple Cider Vinegar or Lemon Juice
1 tsp Vanilla Extract
2 Tablespoons Neutral Oil or Vegan Butter for cooking
Optional Add-ins:
Blueberries, Chocolate Chips, or Nuts
Instructions
In a small bowl, combine the plant-based milk and apple cider vinegar or lemon juice. Let it sit for 5-10 minutes to curdle—it will create a vegan "buttermilk."
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly.
Add the "buttermilk,"and vanilla extract to the dry ingredients. Gently mix until just combined. The batter should be slightly lumpy; over-mixing can lead to dense pancakes.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with oil or vegan butter.
Use a ¼ cup measuring cup to scoop the batter onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook the other side for 1-2 minutes, until golden.
Transfer the pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the rest.
Tips for Success:
Don't Over-mix: A few lumps are okay! This keeps the batter light and airy.
Low and Slow: Cooking on medium-low heat ensures the pancakes cook through without burning.
Rest the Batter: Letting the batter rest for 5-10 minutes before cooking can help it rise more as it cooks. This step is optional, but not always needed.
Fresh Baking Powder: Ensure your baking powder is fresh for maximum fluffiness.
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