Vegan Pancakes
This Vegan Pancakes recipe tastes like it has dairy and eggs, but doesn’t. The pancakes are light and fluffy, and fast and easy to make. This is another recipe that falls into the category of “if you don’t tell them, they won’t know it’s vegan.”
We like to cook our pancakes on an electric griddle so they cook more evenly and we can cook several of them at one time. But you can cook them in a large skillet or square pancake griddle on the stove, too. It just takes longer. That’s how my mom has always done it.
Enjoy topped with organic maple syrup or your favorite fruit preserves. Goes great with Veggie Sausage. Makes about 24 – 3″ diameter pancakes.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 6 servings | 5 minutes |
| Cook Time |
| 15 minutes |
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These Vegan Pancakes are light and fluffy. The taste and texture is just like regular pancakes, only without dairy and eggs. No one will know they're vegan.
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- 1 cup flour
- 1 tbsp sugar
- 2 tbsp baking powder
- 1/8 tsp salt
- 1 cup almond milk or your favorite non-dairy unsweetend milk
- 2 tbsp vegetable oil
- 6 tbsp maple syrup
- Preheat your griddle or pan on medium heat. Don't let it get too hot.
- Combine the flour, sugar, baking powder and salt into a large mixing bowl.
- Add the non-dairy milk and oil to the mixture and mix until smooth.
- Spoon enough batter onto the griddle or pan to make a pancake that's about 3 inches in diameter.
- When you see bubbles in the batter, carefully flip the pancake. Without the egg to hold it together, they're pretty fragile.
Serving size is 4 pancakes about 3 inches in diameter, topped with 1 tablespoon of maple syrup.
Courtesy of chef1209314's Five Minute Vegan Pancakes on Food.com.
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