Quick & Easy Pancakes (vegan)

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
&#8539 tsp. salt
½ Tbsp. agave nectar (or 1 Tbsp. sugar)
1 cup soymilk
2 Tbsp. vegetable oil

optional extras:  ¼ tsp. vanilla extract, &#8539 tsp. cinnamon, &#8539 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!

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Comments

  1. Nici Higby says

    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

  2. mia says

    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??

    • says

      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!

  3. Kasia says

    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.
    …:(

  4. Anthony says

    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.

  5. says

    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!

      • Karielyn@TheHealthyFamilyandHome says

        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

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