A straightforward and delicious recipe for light and fluffy vegan pancakes. They are so easy to create and are an ideal weekend breakfast!
What’s your notion of an ideal weekend breakfast? For many individuals, a collection of pancakes with maple syrup is merely the thing to start out the weekend off right.
In all honesty, it took awhile for me personally to discover a good way to create vegan pancakes. Whenever we eliminated eggs and dairy from our diet, I knew that people would need to make some substitutions.
Course : Breakfast
Cuisine : Dairy Free, Egg Free, vegan.
Keyword : vegan breakfast ideas, vegan pancake recipe
Prep Time : five minutes
Cook Time : ten minutes
Total Time : quarter-hour
Servings : 8 pancakes
Calories : 174 kcal
Author : Kelly Roenicke
Ingredients
- 1 1/2 cups white spelt flour you should use all-purpose flour if you want
- 1 1/2 Tablespoons baking powder
- 1 1/2 cups non-dairy milk I take advantage of unsweetened coconut milk
- 3 Tablespoons organic cane sugar
- 3 Tablespoons organic canola oil or coconut oil
- 1/8 teaspoon salt
- vegan buttery spread for pan
Instructions
- Mix dry ingredients in a big bowl.
- Add wet ingredients, and let rise for approximately five minutes.
- Melt a tablespoon of vegan buttery spread in a big frying pan over medium heat (I’ve a power stove and put the burner at about 5).
- Spoon the batter in to the pan, and cook and soon you start to see the edges beginning to turn golden brown (about five minutes roughly).
- Flip pancakes and continue steadily to cook until done, about 3 more minutes.
- Serve with vegan buttery spread and syrup, or desired fruit topping.
