Description
Achieve the fluffiest, most tender eggless pancakes with this easy-to-follow recipe. Perfect for a delightful and simple breakfast.
Ingredients
- 1 cup plant-based milk (almond, soy)
- 1 tbsp apple cider vinegar or lemon juice
- 2 tbsp melted vegan butter or neutral oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- In a medium bowl, whisk together plant-based milk, apple cider vinegar, melted vegan butter, maple syrup, and vanilla extract. Let sit for 5 minutes.
- In a separate large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix.
- Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake.
- Cook for 2-3 minutes per side, or until bubbles form on the surface and edges are set, then flip and cook until golden brown. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 15 mins