Image: Good news! Vegans can indeed eat pancakes - ambitiouskitchen.com
Those who are dairy free or vegan can now enjoy the fluffiest pancakes ever thanks to this recipe.
The best recipe for fluffy vegan pancakes on the internet according to ambitiouskitchen.com! Options to make them thin or thick and add in whatever your heart desires. These vegan pancakes will be your new family favorite.
Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins
Ingredients
1 cup all purpose flour*
1 tablespoon baking powder
¼ teaspoon salt
For the wet ingredients:
1 tablespoon flaxseed meal
1 teaspoon apple cider vinegar (do not skip this!)
1 tablespoon coconut sugar (or regular sugar)
2 tablespoons melted and cooled coconut oil (or sub melted vegan butter)
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 cup + 1 tablespoon non-dairy milk (I like to use unsweetened vanilla almond milk)
Optional mix-ins:
¾ cup fresh or frozen blueberries (if using frozen, toss berries with 1 tablespoon flour first)
1/3 cup mini chocolate chips, dairy free if desired
For greasing the skillet
Coconut oil or vegan butter
Instructions
1. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
2. In a separate large bowl, mix together the flaxseed meal, apple cider vinegar, sugar, melted coconut oil, vanilla and almond extract until it comes together. Slowly whisk in the almond milk.
3. Add the dry ingredients to the wet ingredients and mix until a batter forms; it doesn’t need to be perfectly smooth. Stir in any mix-ins you are using, if you are using any. If you want the batter to be thinner, add in another tablespoon of almond milk. Do not overmix.
4. Lightly coat a griddle with coconut oil and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 3-4 minutes until pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn.
5. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total.
Recipe Notes
You can also use whole wheat pastry flour or 1:1 gluten free all purpose flour; you may need to add a splash more milk if you use either of these.
If you want thinner pancakes, feel free to add a tablespoon more milk.
*If you don’t like coconut oil or don’t have it, melted vegan butter, walnut oil, hazelnut oil or grapeseed oil will work. I’ve found that olive oil overwhelms the flavor of these pancakes so I would not recommend it.
Nutrition
Servings: 6 pancakes
Serving size: 2
Calories: 267kcal
Fat: 11g
Saturated fat: 8.8g
Carbohydrates: 36.1g
Fiber: 2.3g
Sugar: 4.5g
Protein: 4.9g
Those who are dairy free or vegan can now enjoy the fluffiest pancakes ever thanks to this recipe.
The best recipe for fluffy vegan pancakes on the internet according to ambitiouskitchen.com! Options to make them thin or thick and add in whatever your heart desires. These vegan pancakes will be your new family favorite.
Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins
Ingredients
1 cup all purpose flour*
1 tablespoon baking powder
¼ teaspoon salt
For the wet ingredients:
1 tablespoon flaxseed meal
1 teaspoon apple cider vinegar (do not skip this!)
1 tablespoon coconut sugar (or regular sugar)
2 tablespoons melted and cooled coconut oil (or sub melted vegan butter)
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 cup + 1 tablespoon non-dairy milk (I like to use unsweetened vanilla almond milk)
Optional mix-ins:
¾ cup fresh or frozen blueberries (if using frozen, toss berries with 1 tablespoon flour first)
1/3 cup mini chocolate chips, dairy free if desired
For greasing the skillet
Coconut oil or vegan butter
Instructions
1. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
2. In a separate large bowl, mix together the flaxseed meal, apple cider vinegar, sugar, melted coconut oil, vanilla and almond extract until it comes together. Slowly whisk in the almond milk.
3. Add the dry ingredients to the wet ingredients and mix until a batter forms; it doesn’t need to be perfectly smooth. Stir in any mix-ins you are using, if you are using any. If you want the batter to be thinner, add in another tablespoon of almond milk. Do not overmix.
4. Lightly coat a griddle with coconut oil and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 3-4 minutes until pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn.
5. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total.
Recipe Notes
You can also use whole wheat pastry flour or 1:1 gluten free all purpose flour; you may need to add a splash more milk if you use either of these.
If you want thinner pancakes, feel free to add a tablespoon more milk.
*If you don’t like coconut oil or don’t have it, melted vegan butter, walnut oil, hazelnut oil or grapeseed oil will work. I’ve found that olive oil overwhelms the flavor of these pancakes so I would not recommend it.
Nutrition
Servings: 6 pancakes
Serving size: 2
Calories: 267kcal
Fat: 11g
Saturated fat: 8.8g
Carbohydrates: 36.1g
Fiber: 2.3g
Sugar: 4.5g
Protein: 4.9g