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!♥

The fluffiest Vegan Pancakes

Prep Time 10 mins

Total Time 15 mins

Serves 5-6 pancakes 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup plant milk
• 1 Tbsp apple cider vinegar
• 2 Tbsp maple syrup
• 1 Tbsp vegetable oil (+ more for pan)
• 1 tsp vanilla extract (optional)
• Topping:
• 1/2 cup frozen blueberries
• 1 Tbsp maple syrup

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Instructions

1. 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.
2. 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).
3. Heat a large pan with a bit of oil. Reduce to medium heat and pour about 1/4 cup of batter into the pan for each pancake. Wait until you see bubbles, then flip the pancake. Repeat until batter is gone.
4. In the meantime, heat the frozen blueberries with the maple syrup and pour over the pancakes when done.

Description

As in all of my recipes, 1 cup equals 250 ml.

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