Light and Fluffy Vegan Pancakes
With just six ingredients, these are possibly the easiest pancakes I have ever made—simple enough to make any day of the week! Serve with pure maple syrup and fresh fruit.
Servings 10 pancakes
Ingredients
- 1 cup 1 cup plain or vanilla nondairy milk
- 1 tbsp Apple cider vinegar
- 1 ¼ cup Whole wheat pastry or white wheat flour
- 1 tbsp Baking powder
- ¼ tsp Pure vanilla bean powder (optional; see note)
- Couple pinches sea salt
Instructions
- In a small bowl, combine the milk and apple cider vinegar. Let sit for 5 minutes.
- Heat a nonstick skillet (see note) over medium-high heat for a few minutes, then reduce the heat to medium.
- While the pan is heating, in a large bowl, mix the flour, baking powder, vanilla bean powder (if using), and salt. Add the milk and vinegar mixture to the dry mixture and whisk to combine. Fold in any optional add-ins you like (see ideas).
- Using a ladle, scoop 1/4–1/3 cup of the batter into the hot pan, fitting as many as you can without allowing the pancakes to touch.
- Cook for several minutes, until small bubbles form on the outer edge and in the center and the pancakes starts to look dry on the top. Flip the pancakes and lightly cook the other side for about a minute, then transfer to a plate.
- Repeat until all the batter is used.