Vegan Pancakes | Homemade Plant Based Pancake Recipe
Servings: 12 pancakes
Ingredients
- 2 cups All Purpose Flour
- 2 tbsp Baking Powder
- 3 tbsp Granulated Sugar
- 1/2 tsp Kosher Salt
- 1 1/2 cups Almond Milk
- 1 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 3 tbsp Vegetable Oil
Instructions
- Mix Dry Ingredients. In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Combine Wet Ingredients. In a separate bowl, mix plant-based milk, apple cider vinegar, vanilla extract, and oil.
- Make the Batter. Pour wet ingredients into dry and gently stir until just combined. Don’t overmix. Lumps are okay!
- Rest the Batter. Let it sit for 5 minutes to activate the baking powder.
- Cook the Pancakes. Heat a non-stick pan or griddle over medium heat. Pour batter to form pancakes about 4 inches wide. Cook until bubbles form on top, then flip and cook until golden on both sides.
- Serve Warm. Stack your pancakes high and top with maple syrup, fresh fruit, or your favorite vegan butter.