Fluffy Vegan Pancakes
These Vegan Pancakes are light and fluffy with just a touch of sweetness. The perfect breakfast for a lazy weekend morning!
Ingredients
- 2 cups Plain Unsweetened Oat or Almond Milk
- 2 tbsp Apple Cider Vinegar
- 2 cups All-Purpose Flour
- ½ cup Whole Wheat Flour
- 2 tbsp Cane Sugar
- 1 ½ tbsp Baking Powder
- ½ tsp Salt
- 4 tbsp Plant-Based Butter, melted + 1 tablespoon for greasing pan
- ½ cup Vegan Chocolate Chips optional
For Topping
- Plant-Based Butter
- Maple Syrup
Instructions
- Add milk to a small bowl and gently stir in vinegar, set to the side
- In a large bowl combine dry ingredients and whisk
- Add milk and melted butter and stir - batter will be lumpy
- Stir in chocolate chips if using
- Heat a skillet over medium heat, once hot add remaining butter
- Using a ½ cup measuring cup scoop batter into the pan - I use a 12" skillet and am able to make three pancakes at a time
- When the batter starts to bubble carefully flip the pancakes, about 2-3 minutes
- Cook other side of pancake until golden brown and batter is cooked through, another 2-3 minutes
- Repeat with the rest of the batter
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