Vegan Pancakes
These fluffy vegan pancakes rely on baking powder and apple cider vinegar to achieve height and lift without eggs or dairy. Made from 10 simple pantry staples, they're light, tender, and ready in under 30 minutes.
These fluffy vegan pancakes rely on baking powder and apple cider vinegar to achieve height and lift without eggs or dairy. Made from 10 simple pantry staples, they're light, tender, and ready in under 30 minutes.
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In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, and sea salt.
In a medium bowl, whisk together the almond milk, avocado oil, maple syrup, apple cider vinegar, and vanilla extract.
Add the wet ingredients to the dry ingredients and whisk until just combined. A few lumps are okay.
Let the batter rest for 5 minutes. Do not stir after resting — this allows air bubbles to form and helps the pancakes puff up.
Heat a nonstick skillet or griddle over medium-low heat. Lightly grease if needed.
Pour batter onto the skillet to form pancakes. Cook for about 2 1/2 minutes on the first side, until bubbles form on the surface and the edges look set.
Flip and cook for about 1 1/2 minutes on the second side, until golden brown and cooked through.
Repeat with remaining batter. Keep finished pancakes warm in a 200°F oven loosely tented with foil.
Serve with maple syrup and desired toppings.
Written automatically by CookOS, not by the creator.
Store cooled pancakes in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 5 minutes or toaster oven until warmed through.
Written automatically by CookOS, not by the creator.
Apple cider vinegar reacts with the baking powder to create lift and helps the pancakes puff up and stay fluffy.
Yes. Oat, soy, coconut, or cashew milk work equally well. Use the same 1¼ cup measurement.
Stirring deflates the air bubbles that form during the 5-minute rest, which are essential for fluffy pancakes.
Flip when bubbles form on the surface and the edges look set, after about 2½ minutes on the first side.
Mix the dry and wet ingredients separately up to 1 day ahead, then combine and rest just before cooking for best results.
