Description
These vegan pancakes are fluffy, flavorful, and easy to make without using eggs or dairy. Made with whole wheat and all-purpose flour, almond milk, and a hint of cinnamon, they are perfect for a wholesome breakfast. Serve with fresh berries and pure maple syrup for a delicious start to your day.
Ingredients
Dry Ingredients
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
Wet Ingredients
- 1 cup almond milk
- 1½ tablespoons avocado oil, plus more for the pan
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, cinnamon, and sea salt until evenly combined.
- Mix Wet Ingredients: In a medium bowl, whisk together the almond milk, avocado oil, apple cider vinegar, maple syrup, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Set the batter aside for 5 minutes without stirring to allow it to become bubbly and foamy, which helps the pancakes rise.
- Preheat Skillet: Heat a nonstick skillet over medium-low heat and lightly brush it with avocado oil to prevent sticking.
- Cook Pancakes: Using a ⅓-cup measuring cup, pour the batter onto the skillet in batches. Reduce the heat to low and cook the pancakes for 2 to 2½ minutes on the first side until they turn golden brown.
- Flip and Finish Cooking: Flip the pancakes and cook for an additional 1½ minutes on the second side until puffed and cooked through.
- Serve: Serve the vegan pancakes warm with additional maple syrup and optional fresh berries or favorite toppings.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Allowing the batter to rest helps it rise better without eggs.
- Use medium-low to low heat to prevent burning while ensuring pancakes cook through.
- Feel free to substitute almond milk with any other plant-based milk.
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan American
