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Vegan Pancakes Recipe

Name: Vegan Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 1 ⅓ cup flour (all-purpose, spelt or gluten-free flour); 2 tsp baking powder; 1 pinch of salt; 1 tsp cinnamon (or vanilla extract); ½ cup plant milk of your choice; ⅓ cup sparkling water (*see notes); 1-2 tbsp maple syrup (or sugar to taste); 1-2 tbsp coconut oil (or other oil for frying); nut butter; maple syrup; fresh berries; desiccated coconut

Bianca Zapatka

How to make the BEST fluffy Vegan Pancakes with this simple recipe! The dairy-free batter is easy to make with 6 pantry staple ingredients and no eggs in 1 bowl.

Ingredients

1 ⅓ cup flour (all-purpose, spelt or gluten-free flour)

2 tsp baking powder

1 pinch of salt

1 tsp cinnamon (or vanilla extract)

½ cup plant milk of your choice

⅓ cup sparkling water (*see notes)

1-2 tbsp maple syrup (or sugar to taste)

1-2 tbsp coconut oil (or other oil for frying)

nut butter

maple syrup

fresh berries

desiccated coconut

Method

Combine flour, baking powder, salt and cinnamon in a bowl. Then add plant milk, sparkling water and maple syrup and stir until just combined (if you want the pancakes to be a little thinner, add more milk).

Heat some coconut oil in a large non-stick pan or on a crêpe maker over medium heat.

Add about 2 tablespoons of batter per pancake into the pan and smooth it out into a round circle.

As soon as small bubbles form on the surface of the pancakes and the edges become firm (after about 3 minutes), carefully flip the pancakes and cook for another 2-3 minutes.

Serve the pancakes immediately or keep them warm in the oven until ready to eat. Top with nut butter, maple syrup, berries and desiccated coconut or other toppings of your choice.

Enjoy!

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