Pancakes (vegan)
Printed from Inclusive Kitchen — Pancakes
Vegan pancakes are a delightful twist on the classic breakfast favorite, offering a fluffy texture and rich flavor without any animal products. Made with simple, wholesome ingredients, these pancakes are perfect for anyone looking to enjoy a delicious morning meal while adhering to a plant-based diet. The beauty of vegan pancakes lies in their versatility; you can easily customize them with your favorite fruits, nuts, or spices to suit your taste.
Historically, pancakes have been enjoyed in various forms across cultures for centuries. From the thin crepes of France to the thick, fluffy versions popular in the United States, these round delights have always been a comfort food staple. The vegan version is a modern take that caters to the growing demand for plant-based options, proving that you can enjoy a classic without compromising your dietary choices.
Now, let’s talk about the fun part: the cooking! Making vegan pancakes is not only easy but also a great way to impress your friends or family. Just remember, if your pancakes don’t turn out perfectly the first time, don’t worry—just tell everyone you were going for a rustic look! With a few simple steps, you’ll have a stack of golden-brown pancakes that are sure to please everyone at the table.
So grab your mixing bowl and whisk, and let’s get flipping! These pancakes are not only delicious but also a canvas for your creativity. Whether you top them with maple syrup, fresh berries, or a sprinkle of powdered sugar, each bite will be a reminder that breakfast can be both satisfying and kind to the planet.
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons maple syrup
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt. Whisk these dry ingredients together until they are well blended, ensuring there are no lumps.
- In a separate bowl, mix together 1 cup of almond milk, 2 tablespoons of maple syrup, 2 tablespoons of vegetable oil, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined; be careful not to overmix, as this can lead to dense pancakes.
- Preheat a non-stick skillet or griddle over medium heat (about 350°F). To test if the pan is ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate quickly, you’re good to go.
- Lightly grease the skillet with a small amount of vegetable oil or cooking spray. This will help prevent the pancakes from sticking and give them a nice golden color.
- Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake. Leave enough space between each pancake to allow for spreading.
- Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. This is a good indicator that it’s time to flip.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side. They should be golden brown and cooked through.
- Once cooked, transfer the pancakes to a plate and keep them warm in a low oven (around 200°F) while you finish cooking the remaining batter.
- Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or a dusting of powdered sugar. Enjoy your delicious vegan breakfast!
Nutrition (per serving)
- Calories: 180
- Carbs g: 30
- Protein g: 4
- Fat g: 6
- Sugar g: 2
