Description
These fluffy vegan pancakes are a delicious and easy-to-make breakfast option that uses simple plant-based ingredients. Light and tender, they achieve a perfect golden crust with soft, airy interiors, making them ideal for a cozy morning treat without any animal products.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup non-dairy milk, plain, unsweetened
- 2 tablespoons melted vegan butter
- 1.5 teaspoons vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Pour in the non-dairy milk, melted vegan butter, and vanilla extract. Stir gently until just combined, being careful not to overmix; the batter should remain slightly lumpy.
- Preheat Pan: Heat a non-stick pan over medium heat. For extra crispy edges, add a small teaspoon or two of vegan butter and let it melt before adding batter.
- Cook Pancakes: Scoop about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the bottom side is golden brown, approximately 3 to 4 minutes.
- Flip and Finish Cooking: Using a spatula, flip the pancake and cook the other side for 1 to 2 minutes until golden brown and cooked through.
Notes
- Ensure you use baking powder, not baking soda, for proper leavening and fluffiness.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1.5g
- Sodium: 220mg
- Fat: 4.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
