Table of Information

AspectDetail
Preparation Time10 minutes
Total Time25 minutes
Servings4 servings (about 8 pancakes)

Introduction

Vegan pancakes are a delightful and inclusive breakfast option that ensures everyone can enjoy a stack of warm, fluffy pancakes. Free from dairy and eggs, these pancakes are just as delicious and satisfying as their traditional counterparts.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar (can be white, brown, or coconut sugar)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups almond milk (or any plant-based milk)
  • 2 tablespoons vegetable oil or melted coconut oil, plus more for cooking
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup fresh berries, chocolate chips, or nuts

Directions:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. Add Wet Ingredients: Add the almond milk, oil, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing.

3. Heat Pan: Heat a non-stick pan or griddle over medium heat and lightly oil it.

4. Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the hot pan. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

5. Serve: Serve the pancakes hot with your choice of vegan butter, syrup, or toppings.

Important Tips

  • Batter Consistency: The batter should be slightly lumpy for the fluffiest pancakes.
  • Non-Stick Pan: Use a good non-stick pan to prevent sticking without using too much oil.
  • Cooking Temperature: Keep the heat at medium to prevent burning the pancakes.

Vegan Pancakes Variations

  • Fruit Pancakes: Add blueberries, sliced bananas, or chopped apples to the batter.
  • Chocolate Chip Pancakes: Stir in vegan chocolate chips before cooking.
  • Whole Wheat Pancakes: Substitute all-purpose flour with whole wheat flour for a healthier option.
  • Spiced Pancakes: Add cinnamon, nutmeg, or pumpkin spice for a flavorful twist.

Storing and Reheating

  • Storing: Cool pancakes completely and store them in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Freezing: Place parchment paper between each pancake before freezing to prevent sticking.

How to Reheat Vegan Pancakes

  • Toaster or Oven: Reheat in a toaster or oven at 350°F until warm.
  • Microwave: Microwave for 20-30 seconds, but be aware this method might make them a bit rubbery.

Pros and Cons

Pros

  • Inclusive for those following a vegan diet or with dairy/egg allergies.
  • Versatile, with various flavor options and toppings.
  • Easy to make with simple ingredients.

Cons

  • Texture may be slightly different from traditional pancakes.
  • Requires specific vegan ingredients like plant-based milk.
  • May not rise as much as traditional pancakes due to the lack of eggs.
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