The Best Damn Vegan Pancake Recipe
I hope y'all had as pleasant a Monday as possible. I personally coped with my case of Monday blues by oversleeping and drinking way too much coffee after a night of binge-watching Black Mirror on Netflix.
Now, let me tell you about these pancakes.
Since it was a Monday, I didn't much feel like making anything super fussy for dinner. Whenever I'm feeling especially lazy, my go-to meals are usually something like avocado toast, pasta, smoothies or stir-fry of some sort since those things can be whipped up in a matter of minutes. I'm also a huge fan of breakfast for dinner; but really though, who doesn't love breakfast for dinner? Weirdos, that's who. I happen to work third shift, so the average person's dinner time is when I'm technically eating my "breakfast". Anyway, as I was deciding what to make, it dawned on me that I've never made vegan pancakes before. Which is a terrible atrocity, and I felt the need to correct this oversight immediately.
Flash forward less than half an hour later and I was fork-deep into a soft, fluffy, sweet stack of blueberry pancakes that were so good I practically wanted to cry. They were a complete snap to make and honestly, no one would ever guess these were vegan. They're just as delicious as the buttermilk pancakes you're probably used to.
The full recipe will be typed out below, but if you would like a printable version, click here. Thanks for reading! <3
The Best Damn Vegan Pancakes
Yield: 16 huge fluffy pancakes
Time: 25 minutes
2 cups flour (whole wheat pastry flour works well, I suspect you could also use gluten-free mix or oat flour)
6 tablespoons sugar or other sweetener (I used coconut sugar)
2 tablespoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
Scant 1/4 teaspoon freshly grated nutmeg
6 tablespoons canola oil (can substitute applesauce for a healthier/HCLF vegan option)
2 cups plant milk of choice (I used almond milk), mixed with 1 teaspoon apple cider vinegar
1 1/2 teaspoons vanilla extract
Add-ins: vegan chocolate chips, nuts, blueberries, coconut shreds, etc.
Toppings: fruit, coconut shreds, nut butters, chopped nuts, maple syrup, preserves, vegan butter, vegan chocolate hazelnut spread, etc.
1: In a bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2: In a smaller bowl or large measuring up, whisk together your plant milk, oil and vanilla. Pour these wet ingredients into your dry ingredients and stir together with a spatula until it's mixed thoroughly but still somewhat lumpy. Lumpy batter = fluffy pancakes.
3: Preheat your skillet or griddle over medium-low heat. Oil if necessary, I didn't since I used a nonstick electric griddle. Ladle out your batter, my ladle was roughly 1/4 cup, which resulted in about 16 pancakes.
4: After ladling your pancakes, sprinkle on your add-ins of choice if desired. Cook on first side for roughly 2 minutes, or until lots of bubbles appear on the surface and the edges are set. You can also check to see if the bottoms are getting nice and golden brown. Flip your pancakes and allow to cook for a minute or two more, until the other side is nicely browned.
5: Serve piping hot with your garnishes of choice, enjoy!