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Extra Easy Vegan Pancakes Recipe

Name: Extra Easy Vegan Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup all-purpose flour, whole wheat flour or gluten-free flour blend; 1 1/2 tablespoons sugar, see notes for substituting maple syrup; 2 teaspoons aluminum-free baking powder, see notes; 1/4 teaspoon fine sea salt; 1/4 teaspoon ground cinnamon, optional; 1 cup dairy-free milk of choice, see notes, try homemade oat milk; 3 tablespoons olive oil, melted coconut oil or melted vegan butter; 1 teaspoon pure vanilla extract; Nonstick cooking spray, melted vegan butter or oil for the skillet

Inspired Taste - Easy Recipes for Home Cooks

This quick and easy vegan pancake recipe makes pancakes that are light, extra fluffy, and so delicious. This recipe is dairy-free, egg-free, and can be made gluten-free when a gluten-free flour blend is used.

Ingredients

1 cup all-purpose flour, whole wheat flour or gluten-free flour blend

1 1/2 tablespoons sugar, see notes for substituting maple syrup

2 teaspoons aluminum-free baking powder, see notes

1/4 teaspoon fine sea salt

1/4 teaspoon ground cinnamon, optional

1 cup dairy-free milk of choice, see notes, try homemade oat milk

3 tablespoons olive oil, melted coconut oil or melted vegan butter

1 teaspoon pure vanilla extract

Nonstick cooking spray, melted vegan butter or oil for the skillet

Method

Whisk flour, sugar, baking powder, and the salt in a medium bowl.

Whisk milk, olive oil, and the vanilla extract until combined.

Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.

Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Lightly brush or spray skillet with oil. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.

When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup and berries.

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