Fluffy vegan pancakes served with fresh figs and topped with maple syrup coconut yogurt. This is one of those recipes I’ve made so many times I have it memorized.
The great thing about this recipe is also it’s versatility. You can always change up the toppings, or make additions to the batter: add chocolate chips to make chocolate chip pancakes, blueberries for blueberry pancakes, lemon zest and poppy seeds for lemon poppy pancakes, etc.
Simple Fluffy Pancakes (Vegan, Oil-Free)
The simplest 10-minute pancake recipe— makes the perfect fluffy pancakes every time. Serve with maple syrup and your favorite fruit toppings.
[cooked-sharing]
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.
- *I like to use a mix of half regular flour and half sprouted whole wheat flour.
- **Substitute 2-3 tablespoon maple syrup.
Ingredients
Directions
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.
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