30 Vegan Brunch Recipes: vegan pancakes
Servings: 6 pancakes
Pancake Batter
- 1 cup (150 grams) all-purpose flour add 1 to 2 more tablespoons to make extra tall pancakes
- 2 tablespoons (30 grams) sugar
- 2 teaspoons (10 grams) baking powder add 1 more teaspoon to make extra fluffy and tall pancakes
- ¼ teaspoon (2 grams) salt
- ½ cup (120 grams) dairy-free milk any, we use almond milk
- ½ cup (120 grams) water
- 1 teaspoon vanilla extract or cinnamon (aromas are optional)
Toppings
- vegan butter
- maple syrup
- fresh fruit berries, bananas, apples
- In a bowl, mix together the flour, sugar, salt, and baking powder.
- Add the milk, water, and vanilla. Whisk gently until batter is just combined, without over-mixing.
- Let the batter rest for 10 minutes. In the meantime warm up a non-stick pan.Lightly oil the pan, then cook the pancakes on low heat for about 1.5 minutes on one side.
- Turn them gently and cook for another 1 minute on the other side.Tip: we like to scoop the batter into the pan with a 1/4 cup measuring cup (that is about 45 to 55 grams of batter per pancake).
- Remove from the pan and serve with vegan butter, maple syrup, and fresh fruit.
Nutrition information is an estimate for 1 vegan pancake out of 6, without topping.
SUBSTITUTIONS
Flour: sub whole-wheat flour, spelt flour, and bread flour for all-purpose flour.
Sugar: you can use white, brown, palm, and coconut sugar.
Milk: you can use any plant milk including almonds, soy, oat, rice, and cashew milk. You can also use dairy milk if you are looking to make egg-free pancakes.
Aromas: sub cinnamon, lemon zest, orange zest for vanilla.
STORAGE
Refrigerator: allow your pancakes to cool at room temperature. Then store them in the fridge, in a plastic bag, or an airtight container for up to 5 days.
Freezer: transfer cold vegan pancakes into a freezer-friendly bag and freeze them for up to 3 months. The pancakes will stick to each other in the freezer. We recommend putting a piece of parchment paper between each pancake so it'll be easier to thaw the ones you need.
Thaw: defrost and reheat them in the microwave for 1 to 2 minutes.
VARIATIONS
See "variations" chapter above for oatmeal pancakes, banana pancakes, blueberry pancakes, whole-wheat pancakes with apples.
TIP:
- Depending on flour type, altitude, and temperature, your batter can become a little thicker or thinner than ours. If your batter is too thin your pancakes will turn out a little flatter. If you want taller pancakes, add 1 to 2 tablespoons of flour to the batter, give it a quick mix, and try again. But don't make the batter too thick or your pancakes will be bready.
- When cooking pancakes, the pan should be hot but the heat low.
- Cooking time will vary depending on your stove and pan. You'll get the hang of it after the first couple of pancakes. Generally, you want the pancake to be golden brown before turning it.
