How to Make Fluffy Vegan Pancakes | How to Plant Based Ep 2

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber, while oat flour is often less expensive.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective base.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic option, while sugar is more affordable.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat, while vegetable oil is typically cheaper.

Add 1 tablespoon apple cider vinegar to 1 cup non-dairy milk and let sit for about 10 minutes to create vegan buttermilk.

Combine 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 10 minutes to create a flax egg.

In a bowl, measure 1 cup all-purpose flour, 2 tablespoons vegan cane sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisk together until well combined and free of clumps.

In a separate bowl, combine the vegan buttermilk, flax egg, 1 teaspoon vanilla extract, and 1 tablespoon neutral oil. Stir together.

Gradually add the dry ingredients to the wet ingredients in three parts, mixing just until combined each time to avoid overmixing.

Let the batter sit for 5 minutes to allow the baking powder and vinegar to react and the flour to hydrate.

Heat a skillet over medium-low heat and add a tiny bit of vegan butter, spreading it around to coat the skillet.

Pour about 1/3 to 1/2 cup of batter onto the skillet for each pancake and cook for 2-3 minutes until bubbles form on the surface.

Flip the pancakes and cook for an additional 1-2 minutes until golden brown.

Continue this process until all batter is used, which will make about five pancakes. Serve with your favorite toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens