Fluffy Vegan Pancakes
These delicious vegan pancakes come together in minutes using a handful of ingredients you probably have on hand. Easy to make, perfectly fluffy, and absolutely delicious!
Servings: 6
Calories: 160kcal
Ingredients
- 1 cup unsweetened and unflavored non-dairy milk
- 2 tablespoons canola oil, plus more for the skillet
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 ¼ cups all-purpose flour
- 2 tablespoons organic granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Stir the milk, oil, vanilla, and vinegar together in a small bowl or liquid measuring cup.
- Whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl.
- Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
- Whisk the ingredients together just until combined.
- Lightly oil a medium skillet and place it over medium heat.
- Give the oil a minute to heat up, then drop about ⅓ cup of batter on the hot surface. You can make a few more batter drops if you've got room, but make sure you don't crowd the skillet.
- Cook the pancake for about 4 minutes, until the edges begin to brown and bubbles form in the center.
- Carefully flip the pancake and cook it for about 4 minutes on the other side, until cooked through and lightly browned on both sides.
- Repeat until all of the batter is used, adding oil to the skillet between batches as needed.
- Serve with vegan butter and maple syrup.
Nutrition
Serving: 1pancake | Calories: 160kcal | Carbohydrates: 24.7g | Protein: 2.9g | Fat: 5.4g | Saturated Fat: 0.4g | Sodium: 229mg | Potassium: 120mg | Fiber: 1g | Sugar: 4.2g | Calcium: 117mg | Iron: 1mg