Learn how to make the fluffiest vegan pancakes from scratch with this light, fluffy and easy recipe! This recipe also contains no eggs, and has a deliciously addictive taste. A winning pancake mix / batter that vegans and non vegans will LOVE!
1 cup flour (125 g)
2 tbsp organic sugar
1 tbsp baking powder
½ tsp salt
1 cup almond milk or other plant based milk (240 mL)
1 tbsp apple cider vinegar
1 tsp vanilla
+ optional fruit to add e.g. blueberries
maple syrup to serve
Preheat your frypan or grill to a medium temperature.
In a medium sized bowl combine the flour, sugar, baking powder and salt. Whisk to combine.
In a small jug, combine the almond milk, apple cider vinegar and vanilla and stir to combine.
Add the wet with the dry ingredients and whisk the mixture until smooth.
Let the batter rest for 5 minutes. Coat your frypan or grill with plant based butter or oil.
Pour a large spoon of batter onto your frypan or grill. Add any extra fruits to the top of the pancakes.
When the top begins to bubble, flip the pancake and cook until golden. Repeat until the mixture is completely used. Serve with maple syrup and enjoy.
Mixture makes approximately 5 medium sized pancakes.