Vegan Pancakes
These vegan pancakes are a no-fuss way to enjoy a classic breakfast. They’re fluffy, versatile, and kind to your diet—perfect for any morning you want something good.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Instructions
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In the same bowl, add almond milk, vinegar, vanilla, and coconut oil. Let sit for 2 minutes to let the vinegar do it's thing. (You can also mix the wet ingredients in a separate bowl and set them aside for 2-5 minutes before mixing them with the dry mix.)
- Now stir until just mixed.
- Heat a skillet over medium heat. Scoop 1/4 cup batter per pancake. Cook until bubbles form, then flip and cook until golden.
- Serve warm with toppings.
Notes
Recipe Notes
- Let batter rest 5 minutes for fluffier pancakes.
- Substitute almond milk with any plant-based milk.
- Add blueberries or chocolate chips if desired.