Vegan Pancakes

Name: Vegan Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 5 servings
Ingredients: 1-1/2 cups unsweetened almond milk; 1/4 cup canola oil; 2 tablespoons ground flaxseed; 2 tablespoons cider vinegar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 tablespoons coconut sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Optional: Mixed fresh berries, vegan butter and maple syrup

Total Time Prep: 15 min. Cook: 5 min./batch

Yield 5 servings

Test Kitchen Approved

Learn how to make vegan pancakes that everyone will enjoy. These nostalgic short stacks smell and taste just like the classics!

Ingredients

1-1/2 cups unsweetened almond milk
1/4 cup canola oil
2 tablespoons ground flaxseed
2 tablespoons cider vinegar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: Mixed fresh berries, vegan butter and maple syrup

Directions

In a medium bowl, whisk together the dairy-free milk, oil, ground flaxseed, apple cider vinegar and vanilla extract. In another bowl, whisk remaining ingredients. Pour wet ingredients into dry ingredients, stir just until moistened. Let batter rest for 5 minutes.
Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts

3 pancakes: 326 calories, 14g fat (1g saturated fat), 0 cholesterol, 393mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 6g protein.

These vegan pancakes use almond milk and apple cider vinegar to replace the usual buttermilk, coconut sugar as a plant-based sweetener and ground flaxseed as a clever egg replacement. The best part is that you can still dress it up with your pancake favorites: maple syrup and fresh berries. —James Schend, Pleasant Prairie, Wisconsin

Recipe Creator