When I became a vegetarian, one of the hardest transitions for me was my adjusting to new breakfast menu options. I always had eggs in the morning, but now that I am moving out of that phase and limiting my consumption of eggs, I decided to go on the hunt for a super simple vegan pancake recipe that did not require fancy ingredients like flax eggs and such.
I have made this recipe three times now, each time changing a few ingredients or the portion size. The second time I doubled the recipe and had so many pancakes, which made my stomach happy. This time, I used sugar-free maple syrup which did not go well, so I recommend sticking to sugar or natural maple syrup.
These pancakes will come out fluffier than restaurant quality pancakes and all in the comfort of your own home.
Easy Vegan Pancakes
- Prep Time:15 minutes
- Cook Time:4 to 6 minutes
- Total Time:19 to 21 minutes
- Servings:6 pancakes
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk or dairy-free milk of choice
- 2 tablespoon olive oil
- 2 tablespoon maple syrup or sugar
- 1 teaspoon pure vanilla extract
Whisk all dry ingredients in one bowl.
Whisk all wet ingredients together.
Pour the wet ingredients into the dry ingredients.
Mix the ingredients gently and let sit for 5 minutes.
Heat up a skillet on medium heat and add oil if needed.
Cook the pancakes for 2 to 3 minutes on each side
Set your pancakes on a plate or cooling rack.