Indulge in a delightful culinary journey with our collection of delectable vegan pancake recipes, crafted to tantalize your taste buds and cater to your dietary preferences. These easy-to-follow recipes offer a symphony of flavors, textures, and nutritional benefits, ensuring a satisfying and wholesome breakfast or brunch experience. From classic to unique variations, discover the perfect vegan pancake recipe that will become a staple in your kitchen. Get ready to whip up fluffy, golden-brown pancakes bursting with natural goodness, leaving you feeling energized and satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY
Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup
Provided by Merle O'Neal
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup.
- Enjoy!
Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams
EASY FLUFFY VEGAN PANCAKES
This go-to pancake recipe is totally vegan and makes perfectly fluffy pancakes your family will love.
Provided by Nitzan Shlapobersky
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Combine soy milk, oil, vinegar, and vanilla extract in a large bowl. Let sit until milk starts to curdle, about 5 minutes.
- Combine flour, sugar, baking powder, and salt in a separate bowl. Make a well in the center of the dry ingredients and add the soy milk mixture. Whisk together until smooth.
- Heat a greased frying pan over medium heat. Fry pancakes until edges are brown and bubbles form in the center, 3 to 4 minutes. Flip and cook about 3 minutes more.
Nutrition Facts : Calories 167.6 calories, Carbohydrate 17.2 g, Fat 9.9 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 179.9 mg, Sugar 4.4 g
5 MINUTE VEGAN PANCAKES
A cinch to make and tastes wonderful, if you like the taste of Baking Powder. My skeptical parents couldn't believe these were vegan. Try with white and whole wheat flour. Excellent with some maple syrup. I'm pretty sure I stumbled across this one on vegweb.com
Provided by chef1209314
Categories Breakfast
Time 15m
Yield 6-8 pancakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Set out all your ingredients.
- Set a stove element with a pan to medium heat.
- Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
- Add the soy milk and vegetable oil to your mixture.
- Mix until smooth.
- Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
- Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
- Repeat until the batter is gone, and try not to eat them all while you're cooking them.
Nutrition Facts : Calories 444.8, Fat 16.3, SaturatedFat 2.1, Sodium 1297.8, Carbohydrate 65, Fiber 2.4, Sugar 11.3, Protein 10.4
VEGAN PANCAKES
This fluffy vegan pancake recipe proves it's not always necessary to add some sort of egg replacer to vegan doughs and batters. These pancakes are perfectly fluffy because of the leavening agent and a vegan version of buttermilk: nondairy milk mixed with a couple teaspoons of vinegar. The vegan buttermilk works equally well in waffles, muffins and coffee cake.
Provided by Gena Hamshaw
Categories breakfast, easy, quick, pancakes
Time 20m
Yield About 12 pancakes
Number Of Ingredients 9
Steps:
- In a medium size bowl, combine the nondairy milk and vinegar. Add 1 tablespoon oil, mix to combine and aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)
- Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Avoiding crowding the pan, pour in 1/3 cup portions of batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 2 to 3 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes.
- Repeat with all remaining batter, oiling the pan as necessary as you go. Serve with maple syrup, vegan butter or other toppings of choice.
FIVE MINUTE VEGAN PANCAKES
Not sure what to have for dinner? Still haven't gone grocery shopping? No problem! These are quick and use ingredients you probably have on hand!
Provided by Sunrabbit
Categories Breakfast
Time 20m
Yield 30 pancakes, 15 serving(s)
Number Of Ingredients 11
Steps:
- Add apple cider vinegar to almond milk and set aside to let curdle (this will make your pancakes fluffier).
- Preheat electric griddle to 350 degrees.
- Whisk dry ingredients together.
- Add applesauce and vanilla to almond milk/ACV mixture and stir.
- Pour wet ingredients into dry ingredients and stir until smooth--don't go too crazy, you want these pancakes to be fluffy! If you are using extras, stir them in gently at this point.
- Using a 1/4 cup measuring cup per pancake, pour batter onto your electric griddle or frying pan. Flip when you see bubbles that show the griddle through the middle of the pancake, and cook the other side. These cook quickly, so don't get distracted!
Nutrition Facts : Calories 68.4, Fat 0.4, SaturatedFat 0.1, Sodium 184.4, Carbohydrate 15.3, Fiber 1.7, Sugar 3.4, Protein 2.1
Tips:
- For a gluten-free option, use gluten-free flour.
- To make the pancakes more flavorful, add a teaspoon of vanilla extract or almond extract to the batter.
- For a sweeter pancake, add a tablespoon of sugar to the batter.
- If the batter is too thick, add a splash of plant-based milk.
- If the batter is too thin, add a tablespoon of flour.
- Cook the pancakes over medium heat to prevent them from burning.
- Flip the pancakes once bubbles form around the edges.
- Serve the pancakes with your favorite toppings, such as fruit, syrup, or whipped cream.
Conclusion:
These 5-minute vegan pancakes are the perfect breakfast for busy mornings. They are quick and easy to make, and they are packed with flavor. They are also a great source of protein and fiber. Whether you are vegan or not, you'll love these pancakes. So next time you're short on time, give this recipe a try.
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