How to Make Easy Vegan Pancakes That Actually Taste Good

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
• Easy

Ingredients

• 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

• Step 1

  Whisk  all dry ingredients in one bowl.

  

• Step 2

  Whisk all wet ingredients together.

  

• Step 3

  Pour the wet ingredients into the dry ingredients.

  

• Step 4

  Mix the ingredients gently and let sit for 5 minutes.

  

• Step 5

  Heat up a skillet on medium heat and add oil if needed.

  

• Step 6

  Cook the pancakes for 2 to 3 minutes on each side

  

• Step 7

  Set your pancakes on a plate or cooling rack.