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.
