Vegan Classic Pancakes with Maple Syrup
Fluffy, golden, and irresistibly soft, these Vegan Classic Pancakes with Maple Syrup are a plant-based twist on your favorite breakfast indulgence. Made with simple pantry staples like all-purpose flour, almond milk, and coconut oil, this recipe creates a rich stack of pancakes without the need for eggs or dairy. A splash of apple cider vinegar transforms almond milk into a tangy vegan buttermilk, ensuring every bite is tender and flavorful. Perfect for beginner and seasoned cooks alike, these pancakes come together in just 25 minutes, making them ideal for lazy weekend mornings. Serve them warm and generously drizzled with pure maple syrup for a comforting and crowd-pleasing breakfast that everyone will adore. Whether you're vegan or simply looking for a dairy-free option, this recipe is sure to become your go-to for wholesome, delicious pancakes!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 0.5 cup maple syrup
Instructions
In a mixing bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons sugar, and 1/4 teaspoon salt.
In a separate bowl, mix the wet ingredients: 1 cup unsweetened almond milk and 1 tablespoon apple cider vinegar. Stir and let it sit for a minute to curdle, creating a vegan buttermilk effect.
Add 1 teaspoon vanilla extract and 2 tablespoons melted coconut oil to the vegan buttermilk mixture. Whisk until combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil if needed.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2 minutes, until golden brown.
Remove from the skillet and repeat until all the batter is used.
Serve the pancakes warm, drizzled with 1/2 cup of maple syrup.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 132.0 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 441 mg | 34% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 234 mg | 5% | |
*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.
