Vegan Pancake Recipe
Pancakes date back thousands of years, with versions of the dish found in almost every culture. From the ancient Greek "tiganites" to the French crêpes, pancakes have evolved over centuries. While traditional recipes rely on ingredients like eggs and milk, vegan pancakes are a modern twist that cater to dietary preferences without sacrificing taste or texture.
Equipment
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup (120g) all-purpose flour
- 2 tablespoons sugar (or any sweetener of choice)
- 2 teaspoons baking powder
- A pinch of salt
- 1 cup (240ml) plant-based milk (e.g., almond, soy, oat)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil or melted coconut oil
Instructions
- Prepare the Buttermilk Substitute:In a small bowl, combine the plant-based milk and apple cider vinegar (or lemon juice). Stir and let it sit for 5 minutes. This creates a vegan "buttermilk" that helps make the pancakes light and fluffy.
- Mix the Dry Ingredients:In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Ensure everything is evenly combined.
- Combine Wet Ingredients:Add the vanilla extract and oil to the buttermilk mixture. Stir well.
- Create the Batter:Gradually pour the wet ingredients into the dry ingredients, stirring gently. Be careful not to overmix; a few lumps are fine. Overmixing can make the pancakes dense.
- Heat the Skillet:Place a non-stick skillet or griddle over medium heat. Lightly grease it with oil or vegan butter.
- Cook the Pancakes:Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook the other side for another 1-2 minutes until golden brown.
- Serve:Transfer the pancakes to a plate and keep them warm. Repeat until all the batter is used