Description
Vegan pancakes are a delightful breakfast option that combines simplicity and flavor, ensuring everyone can enjoy a gourmet start to their day. These light and fluffy pancakes are made without eggs or dairy, making them perfect for plant-based diets. With just a few wholesome ingredients, you can whip up a stack that pairs beautifully with fresh fruits, maple syrup, or even nut butter for added richness. Ideal for busy mornings or leisurely weekends, this versatile recipe allows you to customize your pancakes with various mix-ins like blueberries or spices such as cinnamon and vanilla. Plus, they freeze well, so you can always have a quick breakfast ready to go!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
Instructions
- In a bowl, whisk together flour, baking powder, and salt.
- Add almond milk, melted coconut oil, and maple syrup; stir until just combined.
- Preheat a non-stick skillet over medium heat and grease if needed.
- Pour about 1/2 cup of batter onto the skillet for each pancake; cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown (about 1 minute).
- Serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 130
- Sugar: 4g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added flavor, mix in vanilla extract or spices like cinnamon. - To make gluten-free, substitute regular flour with gluten-free flour. - Leftover pancakes can be stored in an airtight container in the fridge for up to three days or frozen for longer storage.