Fluffy Vegan Pancakes recipe ( no eggs or dairy )
Servings: 4 people
Calories: 216kcal
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup almond milk
- 2 tablespoons apple cider vinegar
- 1/2 cup pumpkin puree see note
- 2 tablespoons grapeseed or olive oil
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your griddle.
- In a large mixing bowl, whisk together the dry ingredients: both flours, brown sugar, baking powder, baking soda, salt and cinnamon.
- In a large measuring cup, whisk together milk, vinegar, pumpkin puree, oil and vanilla. Add to the dry ingredients and whisk until the batter is thick and light. It should look like it has air pockets.
- Using 1/4 cup of batter at a time, fry pancakes on one side until bubbles form around the edges. Flip and fry 1 more minute. Repeat util you use up all of the batter.
- Serve warm, with fresh berries, sliced bananas, chopped nuts, coconut flakes and a drizzle of honey or pure maple syrup.
Notes
This recipe makes 12 pancakes.
If your batter doesn't look like the picture below, but rather is runny, you didn't measure out the flour properly. The correct way to measure out flour is to fluff it with a fork or a spoon in the container you store it in, then spoon it into the measuring cup.
For a time-saving version, use this recipe and follow the instructions of my Sheet Pan Pancakes! So easy and no standing and flipping pancakes needed!
Nutrition
Calories: 216kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 368mg | Potassium: 235mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4765IU | Vitamin C: 1.3mg | Calcium: 136mg | Iron: 1.8mg