Simple Vegan Pancakes
Start your morning with these fluffy and delicious Simple Vegan Pancakes, a quick and easy recipe perfect for any plant-based breakfast lover. Made with pantry staples like all-purpose flour, almond milk, and a hint of vanilla, these pancakes are soft, golden, and irresistible. The secret lies in the apple cider vinegar, which creates a vegan "buttermilk" for the perfect light texture. They come together in just 20 minutes, making them ideal for busy mornings or leisurely brunches. Customize with your favorite toppings—think maple syrup, fresh fruit, or creamy nut butter—to make every bite a delightful treat. These dairy-free, egg-free pancakes are a must-try for anyone seeking a satisfying vegan breakfast option!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar (optional)
- 0.25 teaspoons salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon neutral cooking oil (e.g., vegetable oil or melted coconut oil)
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar (if using), and salt.
In a small bowl or measuring cup, combine the almond milk and apple cider vinegar. Stir to mix and set aside for 2-3 minutes. This forms a vegan buttermilk substitute.
Add the vanilla extract and cooking oil to the buttermilk mixture and stir to combine.
Pour the wet ingredients into the dry ingredients and gently mix with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease the surface with a small amount of oil or vegan butter.
Using a 1/4-cup measuring scoop, pour batter onto the skillet to form each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look slightly set.
Carefully flip the pancake using a spatula and cook for an additional 2-3 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, vegan butter, or nut butter.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 25.8 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 468 mg | 36% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
