The vegan pancake recipe to never miss out on pancakes.
My goal is for everyone to know how fun eating vegan is. It’s not about missing out. I want to be your first line of defence against food FOMO.
This is my ultimate vegan pancakes recipe, fluffy and light. The perfect Sunday morning breakfast. I hope your mouth is already watering.
The best part of this recipe is that it doesn’t involve any crazy ingredients.
Utensils for Vegan Pancakes
The one part of cooking I hate is washing dishes afterwards. So I’m being efficient here. I use a large bowl, one measuring glass and a spatula to stir and to later flip the pancakes and a non-stick pan. We’re keeping the dirty dishes to a minimum.
Super Simple Instructions
Mix all the dry ingredients into your large bowl.
In a separate recipient, stir together the milk and vinegar, and set aside for a few minutes. I let it be for 3 to 5 minutes, depending how hungry I am.
Here I used vanilla flavoured soy milk, but I’ve used other vegan milks before and it worked fine. I liked the flavoured ones because of the strong vanilla taste, but if you don’t have it at home, don’t trouble yourself. The best ingredient is the one you have in your kitchen.
Add the wet ingredients to the large bowl and mix together until there are no more lumps.
Then, you just have to cook your pancakes like “regular” ones AKA non-vegan pancakes.
Adjust the amount of batter you put at a time depending on the size of pancakes you prefer, they do expend quite a bit in the pan, so watch for that.
Flip once you see bubble and the edges start to solidify. If you have a non-stick pan, it sure be really easy to flip.
Depending on your pan’s temperature, it won’t always take as long for the vegan pancakes to cook. The first batch might take 6 minutes to cook when the last might be ready in 2 minutes. Keep an eye out.
Ingredients for Vegan Pancakes
Feeds 2 to 3 people depending on the appetite
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar (I used brown sugar here, but use what you have)
- 1 cup milk (I used vanilla soy milk)
- 1 tbsp apple cider vinegar (also works with regular white vinegar)
- 1 tsp vanilla extract (if your milk is unflavoured)
I want you to have a general idea of the proportions and what it should look like. But be creative!
In short, I don’t want you to run to the store to buy one ingredient if you don’t have the exact one I’m using. Do with what you have, make the recipe your own.
Fighting FOMO with fun vegan recipes is one of my tips for new vegans, you can find the rest in my post New Vegan: 5 Useful Tips For A Happy Transition
