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Vegan Pancakes Recipe

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These Vegan Pancakes are light, fluffy, and completely dairy-free and egg-free! Made with simple pantry ingredients, they’re perfect for a quick and delicious breakfast.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour (or whole wheat flour)
  • 2 tablespoons granulated sugar (or maple syrup)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups (300 ml) plant-based milk (almond, soy, oat, or coconut)
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar or lemon juice (helps fluffiness)
  • 2 tablespoons vegetable oil (or melted coconut oil)

For Serving:

  • Maple syrup
  • Fresh fruit
  • Peanut butter or almond butter
  • Vegan chocolate chips

Instructions

1️⃣ Prepare the Batter

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, mix plant-based milk, vanilla, apple cider vinegar, and oil. Let sit for 5 minutes to activate the vinegar (makes fluffier pancakes).
  3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. (Don’t overmix!)

2️⃣ Cook the Pancakes

  1. Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or vegan butter.
  2. Pour ¼ cup batter onto the pan for each pancake.
  3. Cook for 2-3 minutes, until bubbles form on top. Flip and cook for another 1-2 minutes, until golden brown.

3️⃣ Serve & Enjoy!

  • Stack the pancakes and top with maple syrup, fresh fruit, or nut butter!

Notes

🌱 Extra Fluffy? Let the batter rest for 5-10 minutes before cooking.
🍫 Chocolatey Version? Add ¼ cup vegan chocolate chips to the batter.
🍌 Banana Pancakes? Mash ½ ripe banana into the wet ingredients.
🥞 Whole Grain Option? Use ½ whole wheat flour + ½ all-purpose flour.

Find it online: https://ukfinda.com/vegan-pancakes-recipe/