Pancakes are usually the main breakfast you are ever going to have if you have children.
Here’s a recipe for vegan pancakes that are healthy, fluffy, moist, and will conquer your taste buds.
It’s a very simple recipe that you’re going to fall in love with and make every time you’re asked for a delicious meal.
Classic Vegan Pancakes
These vegan pancakes contain 6 ingredients: non-dairy milk, baking powder, sugar, flour, vanilla, and a little bit of oil for the pan. They are very easy to prepare, being ready in 15 minutes. Although they are just classic pancakes, they can versatile to the table by adding different toppings or ingredients served aside to your fluffy pancakes.
Ingredients have no animal protein or fat in them, making them perfect for consuming by vegans. As animal dairy has a replacement for vegans, most ingredients, toppings, or add-ons you might want to add can be surely found in a vegan form.
The easiest most common way of serving would be with vegan butter and maple syrup, along with fruits of your choice.
If you’re just shifting to a vegan lifestyle, you might think pancakes have to contain milk and eggs. The truth is that you might have some experimenting to do in order to be able to make good pancakes without eggs, but the process is the same.
You will use the same main ingredients and just leave the eggs out, and replace classic milk with a vegan version. Flour, baking powder, salt, sugar, oil, and the non-dairy milk is all you need. Clean up is very easy as you need just one bowl to mix them all up.
The key ingredient for fluffy pancakes is the baking powder. The batter rises because of the baking powder, making your vegan pancakes tender and fluffy. And no, there’s not too much baking powder in the recipe. Considering that you will not use eggs, you have to compensate for their lack of baking powder. Any less of it, and they won’t rise.
Replacing the oil with applesauce will do the trick; however, the result may differ. Your pancakes might not be as fluffy as they are originally intended to be.
Tips for Making These Light and Fluffy Vegan Pancakes
Be patient. After mixing all your ingredients together, let it sit for about 5 minutes. This will allow the baking powder to do the job. The quantity needed is 1 ½ tbsp. It’s a lot more than you are used to, but any less of it will make your pancakes not fluffy.
Use medium heat when cooking your pancakes.
Patience is needed again when you’re cooking them, wait for about 5 minutes to flip them. Look for bubbles forming, and cooked edges then flip for the other side to cook as well.
Use a good frying pan, pancakes won’t stick to it, and they’ll have that nice golden brown magazine look.
Light and Fluffy Vegan Pancakes
Here is a perfect recipe for vegan pancakes that will give your day a good start. They are fluffy, light, and perfect for serving with fruits.
- 1 ½ Tbsp baking powder
- 3 Tbsp organic cane sugar
- ⅛ tsp salt
- 1 ½ of white spelt flour or all-purpose flour
- 1 ½ cups of non-dairy milk (unsweetened coconut milk is preferred)
- 3 Tbsp organic coconut oil or canola oil
- Vegan butter for your pan
Put all dry ingredients in a bowl and mix, then add all the wet ingredients. Mix, and let the batter rise for 5 minutes. Put your frying pan on your stove and turn it on medium heat. Melt a tbsp of vegan butter, and when the pan is heated well enough, add your batter.
Cook for about 5 minutes until bubbles start forming, and the edges turn golden brown. Flip them on the other side and cook for 3 more minutes. Serve your fluffy pancakes with vegan butter spread, syrup, and fruit topping of preference.
Vegan pancakes can be very delicious, too; there is no absolute need to add eggs and cow milk.
Coconut milk is a fat vegan milk, so it will substitute for the fat in cow milk, and eggs can be easily replaced with a larger amount of baking powder. The other ingredients can be kept just as they are in original pancakes recipes.