Easy Vegan Pancakes
These easy vegan pancakes are the simplest pancakes you'll ever make! Let the plant-powered brunching begin.
Servings: 4
Calories: 158kcal
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed optional
- 2 tablespoons sugar
- pinch salt
- 1 cup plant-based milk
- 1 teaspoon vanilla extract
- oil for frying
- maple syrup to taste, for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, ground flaxseed, sugar, and salt. Add the plant-based milk and vanilla extract and mix just until combined. Do not over-mix.
- Add a very thin layer oil to a frying pan or griddle set over low heat, then add a small scoop of batter to the pan, using the backside of a spoon to spread into a circular pancake.
- Cook until bubbles start to form on the top side of the pancake. Then, using a spatula, flip the pancake over and cook until both sides cooked through.
- Move finished pancake to a dish and repeat with the remaining batter.
- Serve with maple syrup and/or any other desired toppings!
Notes
- Storing Tips: Allow the cooked pancakes to cool completely at room temperature then stack them with a layer of parchment or wax paper between each pancake to prevent them from sticking together. Place in an airtight container or zip-top bag, pressing out excess air before sealing. These pancakes can be stored in the fridge or freezer!
Nutrition
Calories: 158kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 49mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 143mg | Iron: 2mg