Description
Delightfully light and airy vegan pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup plant-based milk (soy or almond)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp vegetable oil
Instructions
- Mix the plant-based milk and apple cider vinegar together in a bowl. Let it sit for 5 minutes to curdle.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the vanilla extract and oil to the milk mixture. Pour this wet mixture into the dry ingredients. Stir until just combined; it’s okay if there are a few lumps.
- Heat a non-stick pan over low heat. Spoon the batter onto the pan to form small pancakes.
- Cook for 3-4 minutes until bubbles form on the surface. Flip carefully and cook for another 2-3 minutes.
- Serve immediately with maple syrup or fresh fruit.
Notes
Keep the heat low while cooking and don’t over-mix the batter for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan pancakes, souffle pancakes, breakfast recipes