Name: Simple Vegan Pancakes (Refined Sugar Free, Oil-Free)
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1 cup almond or soy milk; 1 tablespoon apple cider vinegar (or lemon juice); 1 teaspoon vanilla extract; 1 cup all-purpose flour*; 1 tablespoon baking powder; ¼ teaspoon salt; 2 tablespoon coconut sugar**

AuthorHannah

[cooked-sharing]

Yields2 Servings

Prep Time3 minsCook Time7 minsTotal Time10 mins

Wet Ingredients

1 cup almond or soy milk

1 tablespoon apple cider vinegar (or lemon juice)

1 teaspoon vanilla extract

Dry Ingredients

1 cup all-purpose flour*

1 tablespoon baking powder

¼ teaspoon salt

2 tablespoon coconut sugar**

Stir together almond milk, apple cider vinegar, and vanilla extract in a small bowl. Let sit for a few minutes to curdle slightly (mimics buttermilk). In a separate bowl, whisk together all dry ingredients.

Pour wet ingredients into dry ingredients slowly and stir until combined, being careful not to over-mix; a few lumps should be left. Let sit for another few minutes (ensures fluffier pancakes).

Preheat a non-stick pan or griddle on a stove over medium heat. Once hot, measure out ¼ cup or ⅓ cup of the prepared batter and pour onto the surface. Cook for 2 minutes or until several bubbles appear on one side, then flip and cook for another 2 minutes on the other side, until both sides of the pancake are lightly browned.

Serve warm with maple syrup, vegan yogurt, and fresh fruit.

Notes

*I like to use a mix of half regular flour and half sprouted whole wheat flour.
**Substitute 2-3 tablespoon maple syrup.

CategoryBreakfast

Ingredients