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Ever craved fluffy pancakes without the dairy? This vegan pancakes recipe is your answer. Perfect for breakfast or brunch, these pancakes are light, airy, and packed with flavor. With simple ingredients like almond milk and apple cider vinegar, you'll whip up a stack in no time. Let's dive in and make some magic happen in the kitchen!
Vegan Pancakes Recipe
Ingredients:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup almond milk or any plant-based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
Instructions:
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine almond milk and apple cider vinegar. Let sit for a few minutes to curdle.
- Add vanilla extract and vegetable oil to the milk mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
What You Will Need
Read more: Pancakes Recipe
What you will need to make vegan pancakes
- All-purpose flour: Provides structure and base for the pancakes, creating a fluffy and light texture.
- Sugar: Adds sweetness and helps with browning, giving the pancakes a nice color and taste.
- Baking powder: Leavening agent that makes the pancakes rise, resulting in a fluffy texture.
- Plant-based milk: Acts as the liquid component, binding ingredients together and adding moisture.
- Apple cider vinegar: Reacts with baking powder to create extra fluffiness and a slight tang.
- Vanilla extract: Enhances flavor, adding a warm, sweet aroma to the pancakes.
- Vegetable oil: Adds moisture and richness, preventing the pancakes from sticking to the pan.
Tools and Instruments Required
What tools/instruments will be needed to make Vegan Pancakes Recipe
- Mixing bowl: Essential for combining dry and wet ingredients without making a mess.
- Whisk: Helps in thoroughly mixing ingredients to avoid lumps.
- Measuring cups: Ensures accurate measurement of flour, sugar, and liquids.
- Non-stick skillet: Crucial for cooking pancakes evenly without sticking.
- Spatula: Necessary for flipping pancakes without breaking them.
Vegan Pancakes Recipe
Fluffy and delicious vegan pancakes perfect for breakfast.
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Ingredients:
Pancake Ingredients
- 1 cup All-purpose flour
- 2 tbsp Sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 cup Almond milk or any plant-based milk
- 1 tbsp Apple cider vinegar
- 1 tsp Vanilla extract
- 2 tbsp Vegetable oil
Instructions:
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine almond milk and apple cider vinegar. Let sit for a few minutes to curdle.
- Add vanilla extract and vegetable oil to the milk mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Notes:
Serve with maple syrup and fresh fruit.
Read more: Vegan Pumpkin Stew
Nutrition value:
Calories: 150kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 0.5gSodium: 300mgPotassium: 100mgFiber: 1gSugar: 5gCalcium: 100mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare batter as directed.
- Store in an airtight container.
- Refrigerate up to 24 hours.
- Stir before using.
Freezing Instructions
- Cook pancakes as directed.
- Cool completely on a wire rack.
- Place in a single layer on a baking sheet.
- Freeze until solid.
- Transfer to a freezer-safe bag.
- Label with date.
- Freeze up to 2 months.
- Reheat in toaster or microwave.
Using apple cider vinegar in vegan pancakes helps them rise and become fluffy, mimicking the effect of buttermilk without any dairy.
Frequently Asked Questions
FAQ:
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser.
How do I store leftover pancakes?
Keep them in an airtight container in the fridge for up to 3 days.
Can I freeze these pancakes?
Absolutely, just layer parchment paper between them and freeze in a zip-top bag.
What can I use instead of apple cider vinegar?
Lemon juice works as a good substitute.
How can I make these pancakes gluten-free?
Use a gluten-free flour blend in place of all-purpose flour.
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