Vegan Pancakes

Prep Time: 5

Cook Time: 20

Resting time: 10

Total Time: 35

Servings: pancakes

Author: Nico Pallotta

1 cup (150 grams) all-purpose flour + 1 to 2 tablespoons if the batter is too thin
2 tablespoons (30 grams) sugar
2 teaspoons (10 grams) baking powder
¼ teaspoon (2 grams) salt
1 cup (240 grams) non-dairy milk any, we used almond milk
1 tablespoon (15 grams) vanilla extract
4 tablespoons (4 tablespoons) toppings top with vegan butter, maple syrup, fresh berries, bananas, etc.

To a mixing bowl, add 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
Add 1 cup non-dairy milk and 1 tablespoon vanilla extract and whisk to break most lumps but without overmixing.
Let the batter rest for 10 minutes.
In the meantime, heat a non-stick pan with a few drops of vegetable oil.
Spread the oil across the pan with a piece of kitchen paper.
Pour about ¼ cup of batter (50 grams) onto the pan.
If the pancake spreads too much on the pan, add a tablespoon or two of flour.
On the other hand, if the pancakes are too dense, add more liquid.
Cook in the hot pan on medium-low heat for 1.5 to 2 minutes.
When they start to look dry on the edge, and most bubbles burst, turn them with a spatula and cook for 1 minute on the other side.
The pancakes are ready when they are golden brown on both sides.
Wipe the pan with kitchen paper and apply a few drops of oil every time you cook a new batch.
We like to transfer the pancakes on a serving platter without overlapping them much so that each one gets the toppings.
Then we add berries, sliced banana, maple syrup, vegan butter, and a light dusting of powdered sugar because it looks so pretty.

Nutrition information is an estimate for 1 vegan pancake out of 6, without topping.

SUBSTITUTIONS

Flour: Substitute whole-wheat flour, spelt flour, gluten-free flour, and bread flour for all-purpose flour.

Sugar: You can use white, brown, palm, and coconut sugar or substitute 2 mashed bananas.

Milk: You can use any plant milk, including almonds, soy, oats, rice, and cashew milk. You can also use dairy milk if you are looking to make egg-free pancakes.

Aromas: Substitute cinnamon, lemon zest, or 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 your vegan pancakes into a freezer-friendly bag and freeze them for up to 3 months.

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 the pancakes in the microwave.