Vegan Pancakes
User Reviews
5
Vegan Pancakes
Description
The pancake batter is prepared by whisking dry ingredients together, then combining with dairy-free milk and oil, resulting in a thick consistency suited to hold shape in the skillet. Cooking each pancake involves heating coconut oil in a skillet, pouring batter, and cooking until bubbles form on the surface, which indicates readiness to flip. The second side cooks more quickly to finish the pancake.
The final texture is thick and fluffy, creating a satisfying vegan alternative to traditional pancakes. These pancakes work with both regular and gluten-free flour blends, providing flexibility.
They are best eaten right after cooking to enjoy optimal texture and warmth. Leftovers can be refrigerated for up to three days and reheated gently in a skillet or toaster. Using enough oil prevents sticking and facilitates even browning.
Adjusting batter thickness by adding more liquid allows customization for thinner pancakes if preferred.
Ingredients
- 1 tbsp granulated sugar
- 1 ½ cups flour all purpose or gluten free
- 2 tsp baking powder
- pinch salt sea salt
- 1 ½ cups dairy-free milk
- 1 tbsp olive oil or avocado oil
- coconut oil for the pan, or vegan butter
Instructions
- First, add sugar, flour, baking powder and sea salt to a mixing bowl. Whisk to combine.
- Then, add in milk and oil. Stir to combine. The batter will be thick.
- Heat a large skillet over medium heat. Add in coconut oil to grease the pan.
- Once oil has melted, add about ¼ cup of batter to the skillet. Cook for 3 to 4 minutes or until small bubbles form.
- Then, carefully flip. Cook for another 2 to 3 minutes on the second side.
- Finally, remove pancakes from pan. Top with vegan butter and maple syrup!
Notes
- Both all-purpose and gluten-free 1-to-1 flour blends work well for this recipe.
- Any dairy-free milk can be used depending on your preference.
- The batter will be thick; for thinner pancakes, add more milk or water gradually.
- Use sufficient coconut oil or vegan butter to grease the pan to prevent sticking.
- Best eaten immediately; store leftovers in the refrigerator up to 3 days.
- Reheat leftovers in a skillet over low heat or toast in a toaster for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 172mg | 7% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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