Light and Fluffy Vegan Pancakes.
Learn to make vegan pancakes the easy way! With this foolproof recipe, you'll be serving stacks of perfect pancakes in no time!
Ingredients
- 1 ½ cups white spelt flour you can use all-purpose flour if you wish
- 1 ½ Tablespoons baking powder
- 1 ½ cups non-dairy milk I use unsweetened coconut milk, or water
- 3 Tablespoons organic cane sugar
- 3 Tablespoons organic canola oil or coconut oil, or melted vegan buttery spread
- ⅛ teaspoon salt
- vegan buttery spread for pan
Instructions
- Mix dry ingredients in a large bowl.
- Add wet ingredients, and let rise for about five minutes.
- Melt a tablespoon of vegan buttery spread in a large frying pan over medium heat (I have an electric stove and put the burner at about 5).
- Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
- Flip pancakes and continue to cook until done, about 3 more minutes.
- Serve with vegan buttery spread and syrup, or desired fruit topping.
Notes
Yes, the amount of baking powder is 1 ½ TABLESPOONS.
Nutrition information is for one pancake. This recipe makes 8 pancakes.
Store leftovers in an airtight container in the refrigerator. They should stay fresh for up to 5 days.
You can also freeze these. Wrap in waxed paper and store in a freezer bag for up to 3 months.
Nutrition
Calories: 174kcalCarbohydrates: 23gProtein: 4gFat: 6gSodium: 61mgPotassium: 283mgFiber: 3gSugar: 5gVitamin A: 95IUCalcium: 154mgIron: 1.5mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!