Vegan Classic Pancakes with Homemade Syrup
Indulge in the fluffy decadence of Vegan Classic Pancakes with Homemade Syrup, a plant-based spin on the timeless breakfast favorite. These golden-brown pancakes are made with simple pantry staples like almond milk and apple cider vinegar to create a rich, dairy-free "buttermilk" that ensures a tender and airy texture. Perfectly complemented by a luscious homemade syrup crafted from maple syrup, brown sugar, vegan butter, and a hint of vanilla, this dish strikes the ideal balance between wholesome comfort and indulgent sweetness. Quick to prepare and ready in just 30 minutes, it’s the ultimate vegan breakfast recipe to impress your family or guests. Serve them fresh off the skillet and drizzle generously for an irresistible morning treat that’s sure to become a new classic. Keywords: vegan pancakes, dairy-free syrup, homemade breakfast, easy vegan recipes, plant-based pancake recipe.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 0.25 teaspoon salt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons canola oil
- 1 cup maple syrup
- 0.25 cup brown sugar
- 0.25 cup water
- 1 tablespoon vegan butter
- 0.5 teaspoon vanilla extract (for syrup)
Instructions
In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Stir until thoroughly mixed.
In a separate small bowl or measuring cup, combine almond milk and apple cider vinegar. Let it sit for a minute to a form a vegan 'buttermilk'.
Add the vanilla extract and canola oil to the 'buttermilk' mixture and whisk until blended.
Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay.
Preheat a non-stick skillet over medium heat and lightly grease it with a little vegan butter or cooking spray.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look firm, about 2-3 minutes.
Flip and cook for another 1-2 minutes, until golden brown.
For the homemade syrup, combine maple syrup, brown sugar, and water in a saucepan over medium heat.
Stir until the sugar dissolves completely, then let it simmer for 5-7 minutes until slightly thickened.
Remove from the heat and stir in the vegan butter and vanilla extract for the syrup.
Serve the pancakes warm with homemade syrup drizzled on top.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 374.9 g | 136% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 277.8 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 444 mg | 34% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 278 mg | 6% | |
*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.
