Fluffy Vegan Pancakes
Ingredients
- • 250 g all-purpose flour
- • 15 g baking powder
- • 25 g sugar
- • 2.5 g salt
- • 360 ml unsweetened almond milk
- • 30 ml vegetable oil
- • 5 ml vanilla extract
- • 15 ml apple cider vinegar
- • 15 ml vegetable oil for cooking
Instructions
- 1
In a measuring cup, combine the almond milk and apple cider vinegar. Stir and let sit for 5 minutes to create vegan buttermilk.
- 2
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- 3
Add the almond milk mixture, 2 tablespoons of vegetable oil, and vanilla extract to the dry ingredients. Gently stir until just combined - don't overmix. The batter should be slightly lumpy.
- 4
Let the batter rest for 5 minutes. This allows the flour to hydrate and results in fluffier pancakes.
- 5
Heat a non-stick pan or griddle over medium heat. Brush with a small amount of oil.
- 6
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 7
Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
- 8
Keep cooked pancakes warm in a 200°F (95°C) oven while you finish cooking the rest. Serve immediately with your favorite vegan toppings.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to these fluffy vegan pancakes is the apple cider vinegar - it reacts with the baking powder to create extra lift. Don't skip the resting time; it makes a noticeable difference in texture. For an extra special touch, try adding a handful of fresh blueberries or chocolate chips to the batter!"
