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Vegan Pancakes
AuthorNicholas

Just because you are vegan does not mean that you cannot enjoy the breakfast goodness of pancakes. This article will show you two simple methods of making vegan pancakes that are free of cow's milk, eggs, and butter.

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time2 hrs
 1 cup flour
 1 tbsp sugar, maple syrup, or agave nectar
 2 tbsp baking powder
 85 tsp salt
 1 cup soy milk, almond milk, or other dairy-free milk
 2 tbsp oil
 Extra oil for frying (optional)
1

Put all of your dry ingredients in a large bowl. Mix them together with a spoon until everything is evenly combined.

2

Mix the milk and oil in a separate bowl. Use a tasteless oil, such as canola or vegetable. Olive oil will affect the flavor too much.

3

Pour the wet ingredients into the dry ones, and mix with a spoon. Stir until everything is just mixed together, and the batter is a little lumpy. If you over mix your batter, the pancakes will end up tough and chewy.

4

Consider adding in some extra ingredients. You can leave your pancake batter as is, or you can add some extra goodies to make it even yummier. Here are some ideas to get you started:[4]
½ teaspoon ground cinnamon
1 teaspoon vanilla extract (optional)
3 tablespoons dairy-free chocolate chips
3 tablespoons chopped nuts
¼ cup (25 – 50 grams) blueberries, strawberries, or bananas

5

Heat your stove or electric skillet for 5 minutes before cooking the pancakes. Whatever you choose to cook your pancakes on must be very, very hot. If the surface is not hot enough, the pancakes won't turn out right.[5] These 5 minutes will also the baking soda enough time activate, which will give you fluffier pancakes in the end.
Heat electric skillets to 350°F (176.67°C).
Set stoves (for skillets or griddles) to medium-low to medium-high.

6

Make sure the surface is hot enough, and lightly grease it if needed. Some surfaces, such as non-stick griddles, do not need to be greased. Others do. You can tell if the surface is hot if you sprinkle some water on it, and the water sizzles.

7

Scoop ¼ cup (60 milliliters) of the batter onto the skillet or griddle. Depending on the size of your skillet/griddle, you may be able to make more than one pancake at a time. You want each pancake to be about 4 inches (10.16 centimeters) in diameter.

8

Cook the pancake for 2 to 3 minutes. The pancake is ready to be flipped when it starts to turn bubbly, and the outer edges (about ½ inch or 1.27 centimeters) are matte instead of glossy.

9

Use a spatula to flip the pancake, and cook for another 1 to 2 minutes. The pancake is ready when it turns golden brown.

10

Serve the pancakes. You can serve them on their own, or add your favorite toppings, such as maple syrup, cinnamon, or berries.

Category

Ingredients

 1 cup flour
 1 tbsp sugar, maple syrup, or agave nectar
 2 tbsp baking powder
 85 tsp salt
 1 cup soy milk, almond milk, or other dairy-free milk
 2 tbsp oil
 Extra oil for frying (optional)

Directions

1

Put all of your dry ingredients in a large bowl. Mix them together with a spoon until everything is evenly combined.

2

Mix the milk and oil in a separate bowl. Use a tasteless oil, such as canola or vegetable. Olive oil will affect the flavor too much.

3

Pour the wet ingredients into the dry ones, and mix with a spoon. Stir until everything is just mixed together, and the batter is a little lumpy. If you over mix your batter, the pancakes will end up tough and chewy.

4

Consider adding in some extra ingredients. You can leave your pancake batter as is, or you can add some extra goodies to make it even yummier. Here are some ideas to get you started:[4]
½ teaspoon ground cinnamon
1 teaspoon vanilla extract (optional)
3 tablespoons dairy-free chocolate chips
3 tablespoons chopped nuts
¼ cup (25 – 50 grams) blueberries, strawberries, or bananas

5

Heat your stove or electric skillet for 5 minutes before cooking the pancakes. Whatever you choose to cook your pancakes on must be very, very hot. If the surface is not hot enough, the pancakes won't turn out right.[5] These 5 minutes will also the baking soda enough time activate, which will give you fluffier pancakes in the end.
Heat electric skillets to 350°F (176.67°C).
Set stoves (for skillets or griddles) to medium-low to medium-high.

6

Make sure the surface is hot enough, and lightly grease it if needed. Some surfaces, such as non-stick griddles, do not need to be greased. Others do. You can tell if the surface is hot if you sprinkle some water on it, and the water sizzles.

7

Scoop ¼ cup (60 milliliters) of the batter onto the skillet or griddle. Depending on the size of your skillet/griddle, you may be able to make more than one pancake at a time. You want each pancake to be about 4 inches (10.16 centimeters) in diameter.

8

Cook the pancake for 2 to 3 minutes. The pancake is ready to be flipped when it starts to turn bubbly, and the outer edges (about ½ inch or 1.27 centimeters) are matte instead of glossy.

9

Use a spatula to flip the pancake, and cook for another 1 to 2 minutes. The pancake is ready when it turns golden brown.

10

Serve the pancakes. You can serve them on their own, or add your favorite toppings, such as maple syrup, cinnamon, or berries.

Vegan Pancakes

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