Fluffy Vegan Pancakes (No Milk Needed!)

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Gone are the days when fluffy, delicious pancakes were off-limits for vegans! With a few simple substitutions, you can whip up a stack of golden beauties that are just as satisfying as their traditional counterparts. This recipe is perfect for anyone who wants to enjoy a cruelty-free breakfast or is lactose intolerant.

Ingredients (Makes about 10 pancakes)

Pancakes Without Milk (of any kind!)
Pancakes Without Milk (of any kind!)

1 ¾ cups all-purpose flour (can be substituted with whole wheat flour or gluten-free flour blend)

  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups unsweetened plant-based milk (almond milk, soy milk, oat milk, or coconut milk all work well)
  • 1 tablespoon vegetable oil (can be omitted for an oil-free option)
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 teaspoon vanilla extract

  • Optional Add-Ins:

    ½ cup chopped fresh fruit (blueberries, raspberries, bananas)

  • ¼ cup chocolate chips
  • 1 tablespoon ground flaxseed (mixed with 3 tablespoons water for a vegan egg substitute)

  • Directions

    1. Whisk the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure everything is evenly combined.

    2. Combine the Wet Ingredients: In a separate bowl or measuring cup, whisk together the plant-based milk, oil (if using), apple cider vinegar, and vanilla extract.

    3. Wet Meets Dry: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. A few lumps are perfectly fine; overmixing can lead to dense pancakes.

    4. Heat Up the Pan: Preheat a large griddle or non-stick pan over medium heat. If not using oil in the batter, lightly grease the pan with a touch of vegan butter or cooking spray.

    5. Pour and Cook: Once the pan is hot, use a ¼ cup measuring cup to scoop batter onto the griddle. Leave some space between each pancake for spreading.

    6. Bubble Watch: Cook the pancakes for 2-3 minutes, or until bubbles appear on the surface and the edges begin to set.

    7. Flip and Finish: Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown on the bottom.

    8. Stack and Serve: Transfer the cooked pancakes to a plate and keep them warm in a preheated oven (200°F) while you cook the remaining batter. Serve immediately with your favorite toppings!

    Nutrition Facts (Per Pancake)

    This is an approximate nutritional breakdown, and the actual values may vary depending on the specific ingredients you use.

    Calories: 180

  • Fat: 4 grams (saturated fat: 1 gram)
  • Carbohydrates: 30 grams (fiber: 2 grams, sugar: 5 grams)
  • Protein: 3 grams
  • Sodium: 150 milligrams

  • Fun and Flavorful Variations:

    This recipe is endlessly customizable! Here are some ideas to add your own personal touch:

    Fruity Fun: Fold in your favorite fresh or frozen fruit (blueberries, raspberries, diced bananas) for a burst of sweetness and flavor.

  • Chocolate Chip Delight: Add ¼ cup of chocolate chips to the batter for a decadent treat.
  • Spice It Up: Sprinkle a pinch of cinnamon, nutmeg, or pumpkin spice into the dry ingredients for a warm and inviting flavor.
  • Savory Surprise: For a savory twist, use oat milk instead of another plant-based milk and omit the sugar. You can even add chopped fresh herbs like chives or dill to the batter.

  • Conclusion

    These vegan pancakes are a delicious and satisfying way to start your day. They are easy to make, require minimal ingredients, and are perfect for those following a plant-based diet. With endless topping options and flavor variations, these pancakes are sure to become a breakfast staple in your household.

    Frequently Asked Questions (FAQs)

    1. What can I substitute for the plant-based milk?

    If you don’t have any plant-based milk on hand, you can use water with a tablespoon of melted coconut oil for a richer flavor. However, the pancakes might be slightly denser.

    2. My pancakes are too dense. What went wrong?

    Overmixing the batter is a common culprit for dense pancakes. Be gentle and stop mixing once the dry ingredients are just moistened.

    3. Can I make these pancakes gluten-free?