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97% would make again

The Fluffiest Vegan Pancakes

by Merle O'Nealfeatured in 10 Pancake Stacks You Won't Be Able To Resist

Ingredients

for 4 servings

  • 1 cup flour (125 g)
  • 2 tablespoons organic sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup non-dairy milk (240 mL)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • maple syrup, to serve

Nutrition Info

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    Calories 154
    Fat 0g
    Carbs 32g
    Fiber 0g
    Sugar 4g
    Protein 3g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
  2. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
  3. Pour the liquid mixture into the dry mixture and whisk until smooth.
  4. Let batter rest for 5 minutes.
  5. Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
  6. When the top begins to bubble, flip the pancake and cook until golden.
  7. Serve warm with maple syrup.
  8. Enjoy!