Fluffy Vegan Pancakes
Many vegan pancakes can be leaden without the lifting power of buttermilk and eggs. This recipe combines just the right amount of baking powder to vinegar to create an explosion of bubbles for a delectable, fluffy result.
Makes
Serving size
Ingredients
1 cup unbleached flour
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon baking powder, low sodium
¼ teaspoon salt
1 cup almond milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
4 tablespoons maple syrup
Additional cinnamon for garnish
Instructions
- Combine flour, sugar, cinnamon, baking powder, and salt. Whisk to combine.
- Combine milk, vinegar, and vanilla in a separate bowl. Stir to mix thoroughly.
- Pour the liquids into the dry ingredients. Whisk just until smooth.
- Rest the batter for 5 minutes.
- Pour a small ladle (about ¼ to ⅓ cup) of batter onto a lightly oiled griddle (or non-stick pan) over medium heat.
- Cook until the top bubbles (about 3 minutes). Flip and cook until the bottom is cooked and will lift easily.
- Serve with maple syrup and cinnamon, if desired, as topping.
Cooking Tip
Turn oven on low and keep cooked pancakes warm until they are all cooked.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
