Description
Deliciously fluffy vegan pancakes made with simple plant-based ingredients. Perfect for breakfast or brunch, these pancakes can be topped with maple syrup and fresh fruit for a delightful treat.
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
- Adjust the thickness of the batter by adding more or less plant-based milk.
- For a sweeter pancake, add an extra tablespoon of turbinado sugar.
- Prep Time: 40 min
- Cook Time: None
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg