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.

Serving size

4 pancakes

Makes

4 servings

Prep time: 10min
Cook time: 10min
Total: 20min

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

Nutrition Info

Makes: 4 servings  Serving size: 4 pancakes

Calories

206

Fat

1 g

Saturated Fat

<1 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrate

46 g

Sugar

19 g

Fiber

1 g

Protein

3 g

Sodium

197 mg

Calcium

301 mg

Phosphorus

297 mg

Potassium

500 mg

Instructions

  1. Combine flour, sugar, cinnamon, baking powder, and salt. Whisk to combine.
  2. Combine milk, vinegar, and vanilla in a separate bowl. Stir to mix thoroughly.
  3. Pour the liquids into the dry ingredients. Whisk just until smooth.
  4. Rest the batter for 5 minutes.
  5. Pour a small ladle (about ¼ to ⅓ cup) of batter onto a lightly oiled griddle (or non-stick pan) over medium heat.
  6. Cook until the top bubbles (about 3 minutes). Flip and cook until the bottom is cooked and will lift easily.
  7. Serve with maple syrup and cinnamon, if desired, as topping.
Recipe Contributed by FamilyCook Productions

Turn oven on low and keep cooked pancakes warm until they are all cooked.