Fluffy Vegan Pancakes
Fluffy vegan pancakes are 100% possible. And trust us, you won't miss milk, butter, or eggs.
- 120g all-purpose flour
- 1 tbsp. granulated sugar
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 250 ml almond milk or any other non-dairy milk
- 2 tbsp. coconut oil
- Vegetable or coconut oil for frying
- Maple syrup for serving
- Fresh fruit for serving (optional)
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add almond milk and coconut oil and mix until smooth.
- In a large skillet over medium low heat, heat oil. Using a 1/4 cup measure, pour batter into pan. Cook 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden. (If making a large batch, preheat oven to 200° and place prepared pancakes on baking sheet in oven.)
- When all batter has been used, serve with maple syrup and toppings of your choice.
These are the ingredients that make all the difference: Baking Powder: And a good amount of it! A tablespoon will lift your short stack to new heights. Almond Milk: We always have almond milk in our fridge—we drink it and bake with it often. But if you prefer oat or coconut or any other non-dairy milk, feel free to sub it in! Coconut Oil: This is your butter substitute. Don’t worry, the coconut flavor is extremely delicate (some people don’t even notice it!). The fat from the coconut oil will help tenderize the pancake, resulting in the best-ever texture. Coconut oil also has a much higher smoking point than butter, so it’s an even better option to cook your pancakes in. In other words: It won’t burn in the skillet! So are these good for you? We wouldn’t endorse eating 10 of them in one sitting. But with just a little bit of sugar and only a couple tablespoons of fat, you shouldn’t feel an ounce of guilt about eating them.