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
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.