My children get super excited about breakfast when they know I am making their favorite vegan pancakes. Today, I want to share with you how I make super yummy vegan pancakes that are not only delicious, they are very healthy too.
How to Make Supper Yummy Vegan Pancakes
First let's start with all the ingredients you need:
1 cup dairy-free milk or almond milk
1 tbsp baking powder
1 cup whole wheat flour
2 tbsp melted coconut oil or olive oil
¼ tbsp salt
1 tbsp pure vanilla extract
2 tbsp maple syrup
Use extra oil to grease your skillet – if you wish
Vegan Pancakes Recipe
Whisk the baking powder, flour, and salt together in a mixing bowl. Now, take another mixing bowl and put all the ingredients such as milk, vanilla extract, oil, and maple syrup together until they are blended thoroughly. (make sure to warm up the coconut oil gently in the microwave if it’s getting solidified by the contact of cold milk.)
Place all the liquid mixture into the dry mixture, and stir them so that a few lumps remain. Make sure not to over-mix it, otherwise the pancakes would get hard. If you want to add optional ingredients, chocolate chips or blueberries would be good options. To make sure you get fluffy pancakes, let the batter rest for 5 minutes.
Meanwhile, heat a nonstick griddle or a heavy cast-iron skillet over medium-low heat. Or, if you are using an electric skillet then heat it to 350º F. Once the surface of your pan is hot enough, you can start cooking your pancakes.
You may use additional oil or cooking spray lightly to oil the cooking surface if you want. (I don’t use additional oil while using my non-stick griddle yet my pancakes look amazing.)
Scoop ¼ cup of batter on the warm skillet. Cook the pancake until you see the small bubbles on the surface, and this will take around 2 to 3 minutes. Now flip the pancake and cook for an additional 1 to 2 minutes or until the pancakes turn into golden brown.
Repeat the cooking process to cook the rest of the pancakes. Also, you might need to adjust the temperature to keep the pan warm till the end (I generally reduce the heat from medium to medium-low heat).
Well, you are ready to serve the pancakes on the table so that your kids can enjoy their breakfast. Or store them in a 200º F oven to keep them warm.
For Oil Free Pancakes, you need to use more non-dairy milk and omit the oil. You can also go for melted vegan butter, avocado oil, melted coconut oil, or olive oil.
To make gluten-free pancakes, use a quality gluten-free flour instead of regular flour. You can go for whole wheat pastry flour for a whole grain option.
For chocolate chip pancakes, fold 1 cup of dairy-free chocolate chips into the batter. And for the blueberry pancakes, you can try 1 cup of fresh blueberries as well.
A flax egg works great for egg replacement while making these pancakes. It’s a simple mix of ground flax seed meal along with hot water. It’s so simple and it is a great option for replacing the eggs.
How to Store the Pancakes!
You can easily keep the leftover pancakes up to 5 days in the refrigerator, or they can be frozen for up to 3 months. When you are ready to eat the pancakes, just wrap them in paper towel, and place them in the microwave or use a toaster oven to heat them up.
I hope you enjoyed my super yummy vegan pancake recipe! And if you make these super delicious, fluffy, and tasty pancakes, I would love it if you share with me how they turned out! If you have any questions or suggestions about the recipe, please leave a comment below.