Description
Start your day with these light, fluffy vegan pancakes that offer a guilt-free indulgence perfect for any breakfast or brunch occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 cup almond milk
- 2 tbsp maple syrup (or agave)
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the all-purpose flour and baking powder until well combined.
- In another bowl, mix the almond milk, maple syrup, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; lumps are okay.
- Preheat a non-stick skillet over medium heat and lightly grease it with oil.
- Pour about half a cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 3-4 minutes), then flip and cook for another couple of minutes until golden brown.
- Serve warm with maple syrup or your favorite toppings like fresh fruit or nuts.
Nutrition
- Serving Size: 1 pancake (approx. 80g)
- Calories: 120 kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For varied flavor, substitute almond milk with oat milk or add mashed bananas to the batter. - Avoid over-mixing to maintain fluffiness. - Feel free to experiment with toppings such as fresh berries or nut butter.