I’m a devoted pancake lover (who isn’t really) and I’m always trying to refine my favorite recipes to get the fluffiest results and this time I might have just made the fluffiest Vegan Pancakes ever! The art of making vegan pancakes is usually not that easy. You got to decide if you want to choose more healthy ingredients and give up fluffiness. Sweeten naturally and sacrifice the light and fluffiness or go with a less healthy version instead. There are tons of ways to make vegan pancakes, like my Pecan Banana Pancakes, Rainbow Pancakes or Protein Pancakes – but I finally found the ultimate way to make them extra fluffy! 🙂
These Vegan Pancakes are definitely not on the healthier side – they are however refined sugar-free and lower in fat (plus they’re dairy-free so already much healthier than normal pancakes). In our household, these are considered our weekend breakfast treat, because my boyfriend is not a huge fan of the more chewy, banana-sweetened ones.
What’s really great about the fluffiest Vegan Pancakes is that you’ll only need 6 ingredients (which you’ll most likely already have at home). No fancy-shmancy stuff – just very simple things to create an amazing pancake. They’re also perfectly adjustable, so you can easily exchange one plant milk or vegetable oil with another you have at home. All you’ll need is flour, baking powder, plant milk, apple cider vinegar (or lemon juice), maple syrup (or any liquid sweetener), vanilla extract (optional), salt and some vegetable oil (I use either olive or coconut).
If you decide to give the fluffiest Vegan Pancakes a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- Place the plant milk together with the apple cider vinegar into a bowl. Let rest for 3 minutes to allow the milk to curdle. Add in the maple syrup, vanilla and oil and whisk together.
- Place a sieve on top and add in the flour, baking powder and salt. Sift everything into the bowl and use a whisk to combine until all flour lumps are gone (don't over mix though).
- Heat a large pan with a bit of oil. Reduce to medium heat and pour about ¼ cup of batter into the pan for each pancake. Wait until you see bubbles, then flip the pancake. Repeat until batter is gone.
- In the meantime, heat the frozen blueberries with the maple syrup and pour over the pancakes when done.
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