Fluffy Vegan Pancakes
This pancake recipe rivals any buttermilk pancake around (even my famous Angel Cakes!) and is the perfect recipe to wow your weekend crowd. Drizzle with maple syrup and watch them disappear!
Ingredients
- 2 cups unsweetened almond milk
- 2 tablespoons white distilled vinegar
- 1/4 cup melted vegan butter
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- neutral oil for cooking (avocado or canola oil)
- maple syrup, for serving
Instructions
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Combine the almond milk and vinegar in a liquid measuring cup or small bowl and stir. Let it sit for 10 minutes.
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Meanwhile, in a large bowl whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.
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Stir the melted vegan butter and vanilla into the almond milk mixture. Add the liquid ingredients to the dry ingredients and gently whisk together until they are just combined.
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Heat 2 teaspoons of oil (avocado or another neutral oil) a medium heavy-bottomed skillet over medium low heat. Scoop 1/3-1/2 cup of batter into the pan and cook until bubbles appear and the bottom is golden brown, about 3-4 minutes. Flip and cook the other side until golden brown. Repeat with the remaining pancakes and serve immediately.