Name: Vegan Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: ¾ cup whole wheat flour (spooned and leveled); ½ cup all-purpose flour (spooned and leveled); 1 tablespoon baking powder; ½ teaspoon cinnamon; Heaping ¼ teaspoon sea salt; 1 cup almond milk; 1½ tablespoons avocado oil (plus more for the pan); 1 tablespoon apple cider vinegar; 1 tablespoon maple syrup (plus more for serving); 1 teaspoon vanilla extract

Vegan Pancakes

These egg-free, dairy-free vegan pancakes are fluffy, flavorful, and SO easy to make! Serve them with fresh berries and pure maple syrup, or see the post above for more topping suggestions.

25 min total 15 min prep 10 min cook 2

Instructions

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1 In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, cinnamon, and salt.
2 In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside for 5 minutes. The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).
3 Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip and cook for 1½ minutes on the second side, or until puffed and cooked through. Serve with maple syrup.

Vegan Pancakes

Ingredients

Instructions

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