Fluffy Vegan Pancakes
Recipe Type:
Vegan
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 4 |
| Serving Size | 2.65 oz |
Ingredients
7.06 oz
All-Purpose Flour
2 tsp
baking powder
1 teaspoon
Salt
2 tbsp
Sugar
1 c
almond milk
1 tablespoon
apple cider vinegar
1 teaspoon
vanilla extract
2 tablespoon
vegetable oil
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Step 2
In a separate bowl, whisk together the almond milk, apple cider vinegar, vanilla extract, and vegetable oil.
Step 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Step 4
Let the batter rest for 5 minutes to allow the baking powder to activate.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil.
Step 6
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Step 7
Repeat with the remaining batter.
Step 8
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or vegan whipped cream.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
36 g
(144
kcal)
| Calories | 5.565 kcal | 0.28% |
| Vitamin A | 0 IU | 0% |
| Monounsaturated Fat | 0.053 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.1325 g | 0.09% |
| Carbohydrates | 0.954 g | 0.19% |
| Sodium | 10.6 mg | 2.12% |
| Fibers | 0.053 g | 0.14% |
| Sugars | 0.0795 g | 0% |
| Protein | 0.106 g | 0.12% |
| Vitamin C | 0 mg | 0% |
| Calcium | 2.65 mg | 0.53% |
| Iron | 0.053 mg | 0.01% |
| Potassium | 2.12 mg | 0.42% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0 mg | 0% |
| Zinc | 0 mg | 0% |
| Selenium | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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