I’ve been working hard developing a vegan pancake recipe that is not only as good as traditional pancakes, but even better. Voilà! This egg-free, dairy-free pancake mix is so good that everyone will ask for more. These fluffy vegan pancakes can be made with your additions as well - make them for breakfast and add oats to the batter, or serve them for dessert and add dark chocolate or seasonal fruit. Endless options to make these even more exotic.
- 1 cup/130 g flour (optional: buckwheat, spelt, wholegrain etc.)
- 2 Tbsp coconut sugar
- 1/2 Tbsp baking powder
- pinch salt
- 1 cup/240 ml plant-based milk
- 1 Tbsp apple cider vinegar
- 1 tsp vanilla extract
In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine. In a medium bowl add almond milk, apple cider vinegar, and vanilla, and stir to combine. Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 5 minutes.
Pour the batter little by little onto a nonstick pan or griddle over medium heat, cover and when the top begins to bubble, flip the pancake and cook until golden. Serve warm with maple syrup, coconut yoghurt, homemade jam or vegan caramel.
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