The Easiest Fluffiest Vegan Pancakes Ever
The fluffiest vegan pancakes can be on your plate in no time with this super easy, 5 ingredient recipe. One bowl, so much YUM!
Servings: 10 Pancakes
Calories: 56kcal
Equipment
Ingredients
- 1 cup all purpose flour
- 1 tbsp unrefined coconut sugar
- 2 tbsp baking powder
- 1 cup unsweetened cashew milk or almond milk
- 1 tsp pure vanilla extract
Instructions
- Add the flour, sugar and baking powder to a large bowl and whisk to combine. Then add the milk and vanilla and mix well.
- Heat your non stick griddle over high heat and once hot, ladle your batter to make roughly 4" pancakes. Cook for about 4-5 minutes until there's several bubbles formed on top. Then flip and cook the other side for another 3-5 minutes until cooked through.
- Serve with maple syrup or fresh fruit and enjoy.
Notes
These pancakes also work well with whole wheat flour. They will be slightly less fluffy, but still delicious.
Pancakes taste best when freshly made, but you may refrigerate leftovers and reheat in the toaster to enjoy within 1-2 days.
You may also freeze these and reheat in the toaster from frozen to enjoy on a busy morning.
Nutrition
Serving: 1Pancake | Calories: 56kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 24mg | Potassium: 255mg | Calcium: 106mg | Iron: 0.8mg