These delightful vegan pancakes are perfect for a weekend brunch or a weekday treat! With a few simple ingredients, you can whip up a batch of fluffy pancakes that are both delicious and satisfying. Let’s get started!
Instructions
Prepare the Milk Mixture
In a small bowl, combine the non-dairy milk and apple cider vinegar. Let it sit for about 5 minutes. This will create a vegan buttermilk, which helps make the pancakes fluffy.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, organic sugar, baking powder, and salt until well combined.
Combine Wet and Dry Ingredients
Pour the milk mixture and vanilla extract into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are fine.
Add Chocolate Chips and Blueberries
If you’re using chocolate chips or blueberries, gently fold them into the batter at this point.
Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or spray with non-stick spray to prevent sticking.
Cook the Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown.
Serve
Remove the pancakes from the skillet and keep them warm in a low oven while you finish cooking the rest. Serve warm with your favorite toppings such as maple syrup, additional blueberries, or a sprinkle of powdered sugar.
Enjoy!
These vegan pancakes are sure to please everyone at the table. Feel free to customize them with your favorite add-ins or toppings for a delicious breakfast experience!
Ingredients
1 cup all-purpose flour (125 g)
2 tablespoons organic sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup non-dairy milk (240 mL) (your favorite plant-based milk)
