loveandlemons4.9
Vegan Pancakes
These egg-free, dairy-free vegan pancakes are fluffy, flavorful, and SO easy to make! Serve them with fresh berries and pure maple syrup, or see the post above for more topping suggestions.
👥 2 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●measuring cup
📝 Preparation Steps
1
In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, cinnamon, and salt.
baking powder1 tablespoon
2
In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside for ⏱️ 5 minutes. The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).
almond milk1 cupmaple syrup, plus more for serving1 tablespoon
3
Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip and cook for 1½ minutes on the second side, or until puffed and cooked through. Serve with maple syrup.
maple syrup, plus more for serving1 tablespoon
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