Description
Delicious and fluffy vegan pancakes that are perfect for a dairy-free breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons baking powder
- 1/8 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
- For added flavor, consider adding cinnamon or nutmeg to the batter.
- These pancakes can be frozen and reheated for a quick breakfast option.
- Adjust the thickness of the batter by adding more milk or flour as needed.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan Pancakes, Fluffy Pancakes, Dairy-Free Breakfast, Plant-Based Pancakes