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Vegan Pancakes

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These fluffy Vegan Pancakes are easy to make and perfect for a delicious breakfast. Made with plant-based milk and whole-wheat flour, they’re lightly sweetened with turbinado sugar and served with maple syrup and fresh fruit.

Ingredients

Scale
  • 2 cups unsweetened soy or almond milk
  • ¾ cup safflower oil, plus more for the pan
  • 2 cups all-purpose flour
  • ½ cup whole-wheat flour
  • 2 tablespoons turbinado sugar, finely ground
  • 2 tablespoons baking powder
  • ½ teaspoon coarse salt
  • Maple syrup and fresh fruit (such as blueberries) for serving

Instructions

  • Mix Plant-Based Milk and Oil:
    In a small bowl or liquid measuring cup, combine the plant-based milk (soy or almond) and safflower oil.
  • Combine Dry Ingredients:
    In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, turbinado sugar, baking powder, and salt.
  • Add Liquid to Dry Ingredients:
    Pour the milk and oil mixture into the bowl with the dry ingredients. Whisk until just combined, leaving a few lumps in the batter. Be careful not to overmix.
  • Cook Pancakes in Batches:
    Lightly oil a large nonstick skillet or griddle and heat it over medium-low heat. Once the griddle is hot, use a 1/3 cup measuring cup to ladle out the batter for each pancake.
    Cook the pancakes until bubbles start to form around the edges and the bottom is lightly golden, about 3 minutes. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
  • Serve:
    Serve the pancakes warm with maple syrup and fresh fruit, such as blueberries.

Notes

  • For a richer flavor, use coconut oil instead of safflower oil.
  • Add some cinnamon or vanilla extract for extra depth of flavor.

Nutrition

Find it online: https://easyfoodflash.com/vegan-pancakes/