Simple Vegan Pancakes

from Oh My Veggies

Is there a more joyous way to begin a morning than with the enticing aroma of these Simple Vegan Pancakes?

Print Pin Save

Prep Time: 5

Cook Time: 5

Servings: pancakes

Ingredients
US Customary - Metric

2 ¼ cups all-purpose flour
1 ½ tablespoon baking powder
¾ teaspoon salt
3 tablespoon sugar
1 ¾ cups dairy-free milk, such as almond milk
¾ cup water

Toppings

fresh berries
maple syrup

Instructions

In a mixing bowl, combine all-purpose flour, baking powder, sugar, and salt.
Add in dairy-free milk and water.
Mix until combined. Batter should be thick.
Using a non-stick skillet with a slim layer of oil, pour 2 tablespoon of the batter for each pancake.
Cook in low heat for about 2 to 3 minutes for each side.
Serve immediately. Garnish with maple syrup, fruits, or nuts.

Notes

You can substitute whole wheat flour or a gluten-free baking flour for the all-purpose flour if desired.
For variations, feel free to add your favorite mix-ins such as blueberries or chocolate chips.
Leftover pancakes can be kept in the fridge for 3–5 days or frozen for 3–4 months. Reheat them in the oven or toaster oven for best results.

Nutrition (estimated per serving)

Calories: 170kcalCarbohydrates: 34gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 484mgPotassium: 111mgFiber: 1gSugar: 6gVitamin A: 203IUVitamin C: 4mgCalcium: 211mgIron: 2mg

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: vegan pancakes

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!