Description
These pancakes are incredibly light and fluffy, proving that you don’t need eggs for a perfect stack. Ideal for a delicious and easy egg-free morning.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups dairy-free milk (almond, oat, or soy)
- 1 tbsp apple cider vinegar
- 2 tbsp vegetable oil (or melted vegan butter)
- 1 tsp pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk together the dairy-free milk, apple cider vinegar, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour ¼ cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, then flip and cook until golden brown and cooked through.
- Serve warm with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 15 mins