Fluffy Easy Vegan Pancakes
Fluffy, easy to make vegan pancakes made without eggs, milk or dairy! Easy vegan pancakes for two!
Servings 6 pancakes
Equipment
Ingredients
- 1 cup unsweetened almond milk + 2 tsp apple cider vinegar
- 1 cup All- Purpose Flour
- 1 tbsp baking powder NOT baking soda
- 2 tbsp organic cane sugar
- ¼ tsp sea salt
- 2 tbsp vegan butter melted (I used Earth Balance)
- fresh fruit topping of choice (optional)
- maple syrup for serving (optional)
Instructions
- Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.1 cup unsweetened almond milk + 2 tsp apple cider vinegar
- In a medium sized mixing bowl, combine all of the dry ingredients.1 cup All- Purpose Flour, 1 tbsp baking powder, 2 tbsp organic cane sugar, ¼ tsp sea salt
- Add the melted butter and almond milk mixture to the bowl and whisk to combine. Batter should be mostly smooth.2 tbsp vegan butter
- Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
- After about 3 minutes, heat a non-stick pan on the stove over medium heat.
- Once the batter has rested, it should appear airy and fluffy when stirred.
- Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
- Use a 1/3 measuring cup to scoop out the mix and transfer it to the pan.
- Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
- Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake to ensure crispy edges.
- Top with fresh fruit (optional) and your favorite maple syrup. Enjoy!fresh fruit topping of choice, maple syrup for serving