Perfect Vegan Pancakes 🥞
Recipe Information
Vegan Pancakes
Cultural Context
Vegan pancakes have gained popularity as a delicious alternative to traditional pancakes, allowing those who avoid animal products to enjoy a classic breakfast favorite. Often made with simple ingredients like flour and plant-based milk, they embody the spirit of modern dietary preferences. Today, they are embraced not just by vegans but by anyone looking for a lighter, healthier breakfast option.
plant-based milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is lower in calories, while water is a cost-effective substitute.
sugar
🥗Healthier: agave syrup
💰Cheaper: honey
Agave syrup is lower on the glycemic index, while honey is often less expensive.
vegetable oil
🥗Healthier: coconut oil
💰Cheaper: canola oil
Coconut oil adds flavor, while canola oil is typically cheaper.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour adds nutrients, while all-purpose is often less expensive.
Start with the dry ingredients: measure 2 cups (250 grams) of all-purpose flour into a mixing bowl.
Add 1/2 teaspoon of sea salt and 2 tablespoons of baking powder to the flour.
Stir in 2 tablespoons of sugar for sweetness and caramelization.
Prepare the vegan buttermilk by mixing 1 and 1/2 tablespoons of lemon juice into 1 and 3/4 cups of soy milk. Let it sit for 5 minutes to curdle.
Melt 3 tablespoons of vegan butter and set aside.
Add 1/2 cup (113 grams) of vegan sour cream to the mixture, ensuring it is at room temperature to avoid stiffness in the batter.
Add 1 teaspoon of pure vanilla extract to the wet ingredients.
Mix the wet ingredients with a handheld mixer on low speed until combined, then drizzle in the melted vegan butter and mix again until smooth.
Combine the dry and wet ingredients using a wooden spoon or silicone spatula, being careful not to over mix; the batter should be lumpy.
Let the batter rest for at least 5 minutes, up to 30 minutes, to hydrate the flour.
Preheat a non-stick frying pan on medium heat for about 2 minutes, checking readiness with a splash of water.
Add 1 teaspoon of high heat oil (refined coconut oil recommended) to the pan.
Pour in 1/3 cup of batter for each pancake, ensuring it forms a circle.
After 20-30 seconds, swirl the oil around the pancake edges to promote crispiness.
Cook for about 2 to 2 and a half minutes, watching for the edges to dry out as a sign to flip.
Flip the pancake and cook until golden brown on the other side, about 2-3 minutes more.
If cooking for a crowd, keep pancakes warm in a 200°F oven on a wire rack.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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