Light & Fluffy Vegan Pancakes

Learn how to make these easy light and fluffy vegan pancakes for a great vegan breakfast recipe. Made with simple vegan pantry staples, these pancakes are super hard to resist!

Ingredients to make fluffy vegan pancakes

To make these vegan pancakes these are the ingredients you will need:

  • 1 cup plain flour
  • 1 tbsp baking powder
  • 1 cup unsweetened almond milk
  • 2 tbsp coconut sugar
  • 2 tbsp melted coconut oil or canola oil

 

Tips for the fluffiest vegan pancakes

Fluffy pancakes are the goal for everyone cooking pancakes. However, if your pancakes often turn out flat, here are a few tips to keep in mind for the fluffiest vegan pancakes:

  • Do not overmix the batter. Why do pancake recipes always tell you not to overmix the batter? Gluten in the flour is the answer! Too much mixing of batter means the gluten proteins will bond too tightly with other gluten protein. Too much bonding means tough pancakes with no room for air bubbles. So do not overmix your batter.
  • Let the batter rest. After mixing, the batter needs to rest for at least 10 minutes. This allows the wet ingredients to soak into the flour for better texture. Also, it helps the baking powder inside the batter to develop nicely.
  • Wait to flip until you see the bubbles: this is a key part of pancake making. Flip the pancakes only when bubbles appear on the surface.
  • Flip only once  -do not dare to flip the pancakes twice or more. If you flip them more they will become flat from all that flipping.

How to make fluffy vegan pancakes

To start, gather all of your ingredients in one place.

ingredients for vegan pancakes

In a mixing bowl, whisk flour, sugar, and baking powder.

Add almond milk and oil and stir until the batter is smooth. About 1-2 minutes.

Heat a non-stick skillet over medium high heat.

Add ¼ cup of the batter per pancake.

Cook the pancakes until bubbles appear on the surface. Lift and flip. Continue cooking for 30 seconds.

Serve warm with berries or syrup.

How to easily adjust the serving size

As this is a basic recipe, you can easily scale up or down ingredients, and the batter, as well as the pancakes, are going to be amazing. The recipe shared above and in the recipe card makes 4 pancakes. However, here are some measurements to consider if you want to make any adjustments:

  • For 1 pancake you will need: 1/4 cup plain flour, 1/4 tbsp baking powder, 1/4 cup unsweetened almond milk, 1/2 tbsp coconut sugar, and 1/2 tbsp melted coconut oil or canola oil.
  • For 2 pancakes you will need: 1/2 cup plain flour, 1/2 tbsp baking powder, 1/2 cup unsweetened almond milk, 1 tbsp coconut sugar, and 1 tbsp melted coconut oil or canola oil.
  • For 8 pancakes you will need: 2 cups plain flour, 2 tbsp baking powder, 2 cups unsweetened almond milk, 4 tbsp coconut sugar, and 4 tbsp melted coconut oil or canola oil.
  • For 12 pancakes you will need: 3 cups plain flour, 3 tbsp baking powder,3 cups unsweetened almond milk, 6 tbsp coconut sugar, and 6 tbsp melted coconut oil or canola oil.

What to serve with vegan pancakes

Serve pancakes with maple syrup, whipped coconut cream, vegan butter, or fruits, and berries.

How to store

Cool the pancakes completely before any storage. Stack the pancakes, with a piece of parchment paper between each pancake. Place them in an airtight container. You can store the pancakes in a fridge for up to 5 days or freezer for up to 2 months. To serve reheat in a microwave.

Pancake Recipe Variation

  • Vegan Chocolate pancakes

To make vegan chocolate pancakes add 2 tbsp of the raw cacao powder into the batter. It is ideal if you sift the cacao powder with the flour and baking powder. This will ensure you have a lump-free and smooth batter.

  • Vegan Blueberry pancakes

For blueberry vegan pancakes, you can either stir ½ cup of the blueberries into the batter. Or, scatter the blueberries over the pancakes while they are cooking. This will ensure no blueberries are crushed.

  • 3 Ingredient Vegan pancakes

For this recipe you will need, 1 banana, 1 cup rolled oats, and ¾ cup unsweetened coconut milk

Instructions:

  • Blend or process the oats until you have a fine powder.
  • Add the rest of the ingredients and blend until smooth.
  • Let the batter rest for 10 minutes.
  • Place ¼ cup of the pancake batter into the skillet.
  • Cook the pancakes until the bubbles appear on the surface.
  • Flip and cook for 40 seconds more and serve warm.
  • This makes 6 pancakes.

More vegan breakfast recipes:

 

Yield: 4 ancakes

Light & Fluffy Vegan Pancakes

Light & Fluffy Vegan Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup plain flour
  • 1 tbsp baking powder
  • 1 cup unsweetened almond milk
  • 2 tbsp coconut sugar
  • 2 tbsp melted coconut oil or canola oil

Instructions

  1. To start, gather all of your ingredients in one place.
  2. In a mixing bowl, whisk flour, sugar, and baking powder.
  3. Add almond milk and oil and stir until the batter is smooth. About 1-2 minutes.
  4. Heat a non-stick skillet over medium high-heat.
  5. Add ¼ cup of the batter per pancake.
  6. Cook the pancakes until bubbles appear on the surface. Lift and flip. Continue cooking for 30 seconds.
  7. Serve warm with berries or syrup.

Nutrition Information:

Yield:

4 pancakes

Serving Size:

2 pancakes

Amount Per Serving: Calories: 416Total Fat: 16gSaturated Fat: 1.2gCholesterol: 0mgSodium: 734mgCarbohydrates: 62gFiber: 2gSugar: 12.2gProtein: 7g

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