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Simple Vegan Fluffy Pancakes

For 4 servings

INGREDIENTS

  • 1 cup whole wheat/plain flour (125g)
  • 2 tbsp of sugar/maple syrup
  • 1 tbsp baking powder
  • 1/2 tsp of salt
  • 1 cup almond milk/non dairy milk (240ml)
  • 1 tsp pure vanilla extract
  • 2 tbsp olive oil/melted coconut oil
  • Optional strawberries, blueberries and chocolate chips

METHOD

  1. In a medium mixing bowl, whisk together the flour, baking powder and salt.
  2. In another medium mixing bowl whisk together milk, oil, maple syrup/sugar and vanilla extract until thoroughly blended. (if coconut oil hardens on contact with cold milk, warm it in the microwave until it liquifies again).
  3. Pour the liquid mixture into the dry mixture and whisk until smooth. (if you want to add blueberries, chocolate chips or strawberries fold it in slowly now).
  4. Let the batter rest for five minutes.
  5. Pour about 1/2 (65 grams) of batter onto a non stick pan or griddle over medium heat.
  6. When the top begins to bubble, flip the pancake and cook until golden. (1-2 minutes).
  7. Repeat the process with the remanding batter.
  8. Serve warm with maple syrup and enjoy!