This is your basic vegan pancakes recipe, that you can dress up however you like! These are a few of our favorite combos:
- peanut butter and banana
- strawberries and powdered sugar
- blueberries and powdered sugar
- toasted coconut, maple syrup and vegan butter
- vegan chocolate chips
- roasted apples and cinnamon
For blueberry pancakes, just add fresh or thawed frozen blueberries to the pancakes before you flip them. If you mix the berries up in the batter it will turn all blue.
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Pancakes
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 cup unbleached all-purpose flour (or half all-purpose and half whole wheat)
- 1 tbsp. baking powder
- ¼ tsp. salt
- 1 cup non-dairy milk
- 2 tbsp. canola oil
- 3 tbsp. liquid sweetener such as maple syrup or apple juice concentrate
- Additional oil or vegan butter for cooking (optional – depends on your pan)
Instructions
- Combine the flour, baking powder and salt in a bowl. In a separate bowl, combine the milk, oil and sweetener.
- Add the milk mixture to the flour mixture and mix just until moistened, a few lumps are okay (Don’t overmix or the pancakes will be tough).
- Heat a nonstick pan over a medium head. (add some oil if required but with a nonstick pan you won’t need it)
- Pour the batter onto the griddle to form circles about 6 inches in diameter. Cook the pancakes for a couple of minutes on one side, until bubbles appear on the surface. Flip the pancake and cook the other side until golden brown.
Nutrition
- Serving Size: 4
- Calories: 247
- Sugar: 13
- Sodium: 541
- Fat: 7
- Carbohydrates: 39
- Fiber: 2
- Protein: 5
- Cholesterol: 0
Melissa Curit
These are excellent pancakes! I did half white flour and half whole wheat pastry flour. They were light and rose well while cooking. I will definitely make these again!