Vegan Pancakes
These vegan pancakes are a fluffy, golden stack of pure morning joy, ready in just 25 minutes. Made with simple, wholesome ingredients, they’re light yet satisfying, with a delicate crisp edge and a soft, pillowy center.
Ingredients
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 cup almond milk
- 1½ tablespoons avocado oil, plus more for the pan
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, cinnamon, and salt.
- In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside for 5 minutes. The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).
- Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip and cook for 1½ minutes on the second side, or until puffed and cooked through. Serve with maple syrup.
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