You would never guess these fluffy, sweet pancakes are completely vegan. That’s right: no butter, no milk, no eggs to be found in this recipe. Their consistency is a bit different from my classic pancakes, but they are a great substitute, and a perfect vehicle for maple syrup, chocolate chips, fresh fruit, or any other toppings of choice. Happy #pancakeday everyone!
Recipe inspired by Tasty
- 1 cup (240 ml) non-dairy milk (I used rice milk, but feel free to try almond, soy, or oat milk as well)
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour (130 g)
- 2 tablespoons organic sugar
- 1 tablespoon (14 g) baking powder
- ½ teaspoon salt
- Vegetable oil
- maple syrup, to serve
Combine non-dairy milk with apple cider vinegar in a small bowl or measuring cup. Stir to combine and set aside for 5 minutes.
Whisk together flour, sugar, baking powder and salt in a medium bowl. Pour the liquid mixture into the dry mixture and whisk until smooth. Let batter rest for 5 minutes.
Heat a nonstick pan or griddle over medium heat, add a teaspoon of vegetable oil, swirl to coat pan and wipe out excess with a paper towel. Pour about ½ cup of batter into pan; when the top begins to bubble, carefully flip the pancake and cook until golden. Serve warm with maple syrup, fresh fruit, or desired toppings.