Heavenly Vegan Pancakes
Fluffy, plant-based pancakes perfect for a wholesome breakfast. Easy to make and customizable with your favorite toppings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (Use whole wheat flour for a healthier version)
- 1 tablespoon baking powder (Ensures fluffiness)
- 1/4 teaspoon sea salt
- 1 tablespoon organic granulated sugar (Can substitute with maple syrup or coconut sugar)
Wet Ingredients
- 1 cup unsweetened almond milk (Or any plant-based milk of choice)
- 1 tablespoon apple cider vinegar (Creates a dairy-free 'buttermilk')
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (Melted, can substitute with vegetable oil)
Instructions
- Mix almond milk and apple cider vinegar; let sit for 5 minutes to curdle.
- Whisk together dry ingredients in a large bowl.
- Add wet mixture, vanilla, and melted coconut oil; stir until just combined.
- Preheat skillet over medium heat; lightly grease with coconut oil.
- Pour 1/4 cup batter per pancake; cook 2-3 minutes until bubbles form, then flip and cook 2-3 minutes more.
- Serve warm; repeat with remaining batter.
Notes
For extra flavor, top with fresh fruit or maple syrup.