If you’re in the mood to try some light and fluffy vegan pancakes, here’s a great recipe I’ve recently discovered. These pancakes are so easy to make and are a perfect breakfast for everyone.
I’ve used to make egg pancakes so often and I was wondering if it’s possible to make delicious pancakes without eggs and dairy products. It is indeed possible. You can make absolutely tasty vegan pancakes without egg or milk.
I used almond milk in my recipe, but you can use any vegan milk you have in your fridge. If you wish, you can use some fruit to the batter, but I enjoy these pancakes with maple syrup or jam on the top. This time I used blackcurrant jam and I enjoyed them with all my family.
INGREDIENTS
- 1 cup flour
- 1½ tbsp baking powder
- 1 tbsp apple vinegar
- 3 tbsp sugar
- 1 cup any vegan milk
- 2 tbsp vegetable oil
- a pinch of salt
- vanilla
STEPS
Combine dry ingredients in a large bowl.
Mix in milk and oil and beat together until smooth.
Let the batter rise for about 5 minutes.
Cook pancakes over a medium heat.
Serve with your favorite toppings!
Sometimes I prefer jam…
… and sometimes syrup.
Tips for making light and fluffy vegan pancakes:
- Baking powder is the secret ingredient! It causes the pancake batter to rise and makes pancakes super fluffy. The amount of baking powder in this recipe looks like a lot, but since the recipe contains no eggs, you do need this large amount of baking powder to make vegan pancakes rise.
- Let the batter rise for about 5-10 minutes before cooking.
- Cook on medium heat and don’t flip pancakes too quickly! When a few bubbles start to form in the batter, it’s time to flip and finish cooking.
- Use a non-stick frying pan for best results.
Enjoy this healthy breakfast the whole family will love!
More vegan recipes here.
