I cannot believe I waited this long to try vegan pancakes. Oh-Em-Gee. These are flippin’ fabulous! And quick. And easy. And healthy. And filling! You’ve GOTTA try them.
I found this recipe on food.com and I would agree with the 4.5 star rating. I doctored them up just a little.
This is going to be quick because it’s a beautiful Saturday and I’ve got a long list of to-do’s!!
INGREDIENTS
1 cup four (any kind will do, I recommend SPELT flour)
2 Tbsp. baking powder
⅛ tsp. salt
½ Tbsp. agave nectar (or 1 Tbsp. sugar)
1 cup soymilk
2 Tbsp. vegetable oil
optional extras: ¼ tsp. vanilla extract, ⅛ tsp. cinnamon, ⅛ tsp. nutmeg
STEP 1
Set out all ingredients.
Heat your pan over medium heat (let this warm up while you mix the ingredients together).
Optional: Preheat oven to 250° and insert a cookie sheet. As you are cooking the pancakes, transfer them from the pan to the cookie sheet to keep them warm.
STEP 2
Combine the dry ingredients in a bowl.
STEP 3
Add the wet ingredients and mix together using a whisk. Mix until smooth.
STEP 4
By now, your pan should be nice and hot. Give it a light coating of cooking spray or vegetable oil.
Spoon/pour batter onto pan to form pancakes of your desired size. Cook first side until bubbles form and edges begin to solidify (about 3 minutes). Then carefully flip, and cook other side until golden brown (about 2 minutes).
Repeat until the batter is gone, transferring your finished pancakes to the cookie sheet in the oven as you go.
STEP 5
Top pancakes with your favorite toppings such as sliced fruit and chopped nuts. I chose sliced bananas, chopped pecans and warm 100% pure maple syrup.
ENJOY!!!
There’s a floor lamp screaming for a makeover. Gotta go.
Have a fabulous weekend everyone!
Welcome to 86 Lemons. My name is Livvy. Thanks for stopping by! I test a wide variety of seemingly fun DIY projects, vegan recipes and consumer products (like the latest mascara, for example). Then I report to you with the inside scoop. You'll get the real story on which ones are worth your attention and which ones are "lemons" to be avoided. Read more on my 
These do look good! I love your chippy turquoise table! Thanks so much for stopping by Posed Perfection and leaving me a comment about the vinegar tip. I hope you’ll visit again! Have a blessed week!
~Nici
is 2 tbsp of baking powder a type? just because it’s quite a lot, but it makes sense! i don’t want to make this and have a mess up, ya know??
Nope, it’s not a typo. I thought the same thing, but in the original recipe the author says “2 Tbsp baking powder (not 2 tsp!).” I’ve made them twice and used 2 Tbsp both times – and they turned out great. Good question tho! Thanks for reading!
Because there are no eggs in the recipe, you will need the additional baking powder to make them fluffy.
The amount of baking soda was too much! And I gave only half of the amount!I had to throw everything away coz it was very bitter. I have no idea what kind of baking soda the author was using but mine regular one madeit taste aweful.
…:(
Kasia, there is no baking SODA in this recipe, only baking POWDER. LOL! Give it another try – I promise they are delicious.
Pingback: So nice, I made it twice. | September 19, 2012
[...] I didn’t already convince you to try the Vegan Pancakes I posted last Saturday, maybe this will do the trick. I made them again on Sunday morning and [...]
I would give these pancake 7/10 I have tried many other vegan recipes that have had spelt in them and taste better. Way to much baking powder pancakes are airy. They do look beautiful though! Nice photography and presentation.
I thought it seemed like a lot of baking powder, too. But I use 2 Tbsp every time and they always turn out great – not too airy at all.
Hi Livvy…I made a double batch of these this morning and I’m so glad I did…they were a hit!
I used a cane sugar/almond milk/coconut oil variation and they were perfect – thick and fluffy. I did not have any problem at all with the amount of baking powder or them being too airy.
I have a several vegan pancake recipes that I rotate, but this one will be my new “go-to” pancake recipe.
Advice to your readers: Make a double batch…you’ll be glad you did!
Oooh – I haven’t tried it with coconut oil – good call! Glad you enjoyed them :)
Update: My boy’s wanted “86Lemons pancakes” last night, so we had breakfast for dinner.
Then I had to make a double batch this morning because they wanted them again!
You know they’re good when they don’t just ask for “pancakes” but “86Lemons pancakes”! lol
Awww! That’s so sweet, Karielyn. Thank you for sharing – you made my day.
Pingback: Liebster Blog Award | The Healthy Family and Home April 30, 2013
[...] beautiful photos and some of the best vegan and gluten-free recipes I’ve come across. Her vegan pancake recipe is a staple breakfast in my house and when my boys want pancakes, they ask for “86Lemons [...]