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These soft, thick, and perfectly fluffy pancakes are easy to make and require simple ingredients. Great for a delicious vegan breakfast!
Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 2 tbsp sugar (or maple syrup)
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups plant-based milk (almond, soy, or oat)
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil or neutral oil
Instructions:
- Make Vegan Buttermilk: In a small bowl, mix plant-based milk with apple cider vinegar. Let it sit for 5 minutes to curdle.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: Add the vegan buttermilk, vanilla extract, and melted oil to the dry ingredients. Stir until just combined (do not overmix; a few lumps are okay!).
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat. Lightly grease it with oil or vegan butter. Pour about ¼ cup of batter for each pancake.
- Flip When Bubbly: Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Serve & Enjoy: Stack them up and serve with maple syrup, fresh fruit, or a dollop of dairy-free yogurt.
Tips for Extra Fluffiness:
✔️ Do not overmix the batter—this keeps the pancakes light.
✔️ Let the batter rest for 5 minutes before cooking.
✔️ Use a generous amount of baking powder to make them rise beautifully.
Would you like a gluten-free version or a banana-based variation? 😊
