Simple Vegan Pancakes
The BEST and fluffiest vegan pancakes made with just 6 easy pantry staples! Perfect for a quick breakfast.
Equipment
- large bowl
- griddle or pan
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour *see notes for options
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1 cup soy milk *or use almond, oat or coconut milk
- 0.5 cups water
- 2 tablespoons canola oil *may omit for oil free
Instructions
Cooking Steps
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
- Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about ⅓ cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.
Notes
Flour options: For a whole grain option, use whole wheat pastry flour or spelt flour. To make gluten-free pancakes, substitute a quality gluten free flour for the regular flour. For oil-free pancakes, omit the oil and substitute more non-dairy milk. Variations: Fold in 1 cup of dairy free chocolate chips or 1 cup of fresh blueberries for different flavors. Leftover pancakes can be stored in the refrigerator for up to 5 days or frozen for months.
Nutrition
Serving: 1pancakeCalories: 380kcalCarbohydrates: 60gProtein: 9gFat: 12gSaturated Fat: 1gSodium: 434mgPotassium: 582mgFiber: 2gSugar: 10gVitamin A: 309IUVitamin C: 6mgCalcium: 293mgIron: 4mg
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