Super fluffy pancakes for those special mornings!
I usually don’t make pancakes or waffles simply because 1) they’re more time consuming than a bowl of cereal with almond milk and 2) they don’t fill me up. However, I had a weird craving for pancakes one night, so I excitedly got out of bed the next morning and made a small batch for me and my mom.
And it just so happens to be in time for Mother’s Day! If you’re mom digs the whole breakfast-in-bed thing, she’ll surely appreciate this. However, eating in bed is a big no-no in our household; we don’t even have proper food trays, so I had to use this baking sheet for the photo.
This recipe can be doubled/tripled/quadrupled/etc. for a larger batch.
Simple vegan pancakes (serves 2)
Dry: 120 grams whole wheat pastry flour or all-purpose flour 12 grams cane sugar 2 tsp baking powder 1/8 tsp salt Wet: 236 mL (1 metric cup) plant milk 1 TBSP apple cider vinegar or lemon juice 27 grams coconut oil, melted (alt. 2 TBSP any liquid oil) 1/4 tsp vanilla extract (optional)
- Stir in the vinegar (or lemon juice) into the plant milk and set aside. This will make our “buttermilk.”
- Preheat a skillet or griddle on medium-low heat.
- Meanwhile, combine the dry ingredients in a separate bowl.
- After about 5 minutes, the “buttermilk” should be slightly curdled. Incorporate this into the dry mix along with the oil. Let the batter sit for a minute; it should be pretty thick.
- Lightly grease the surface of the skillet/griddle and ladle or spoon about 1/4 cup of the batter at a time.
- Flip each pancake when the batter rises and bubbles appear on the top surface. If it does not easily separate from the pan, the pancake is not ready to be flipped.
- Serve warm with maple syrup and vegan butter and garnish with your choice of toppings.
- banana coins + coconut flakes + cinnamon
- blueberries + lemon zest + powdered sugar
- goji berries + cacao nibs + slivered almonds
- orange slices + pistachios
- banana coins + cacao nibs + hemp seeds