GrubAllergy Vegan Pancake Recipe: Dairy-Free Delights for Allergy-Friendly Indulgence

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.

Mix flour, baking powder, salt, and sugar in a bowl.

In a separate bowl, combine plant-based milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Heat a non-stick skillet over medium heat until hot.

Pour batter onto the skillet, using about a quarter cup for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook until golden brown on the other side, about 2-3 minutes more.

Remove from skillet and keep warm while repeating with remaining batter.

Serve warm with maple syrup or your favorite toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens