These dairy free pancakes are light, fluffy, and delicious when topped with warm syrup or fresh berries.
Add the melted vegan buttery spread, brown sugar, and non-dairy milk and stir gently until combined,
Set aside and let the batter rise for a few minutes.
Place some vegan buttery spread in a frying pan and heat over medium heat. Once the buttery spread is sizzling, spoon some batter into the pan. Let the pancakes cook for about 3-4 minutes, until the edges look done before flipping. Cook on the other side for another 3 minutes until golden brown on both sides.
Add more vegan buttery spread to the pan and cook the remaining pancakes. Serve with vegan buttery spread on top, maple syrup, and fresh berries if desired.
You can store these pancakes in the refrigerator for up to 5 days.
These pancakes can be frozen for up to 3 months. Just store them in a freezer bag.
Nutrition facts are for one pancake.