Fluffy Vegan Pancakes

I haven’t found a fluffy vegan pancake recipe I really loved until this one and let’s face it, we really only eat pancakes because they’re a vehicle for maple syrup!

I found other vegan pancake recipes to be dense or too chewy but these pancakes come out light and airy. No one would even know they’re vegan! Because pancakes are so easy to eat, I give them to Carrington as finger food.

I and the rest of the family try to eat as little sugar as possible so instead of using white refined sugar, I used coconut sugar. This leaves more room for maple syrup and if you’re anything like me, you’ll top it off with berries, a light dusting of icing sugar or coconut whipped cream and voila! You can eat these fluffy vegan pancakes warm or cold and try them with some PB&J for a new twist on a sandwich!

Scroll below for the full recipe and I’d love to hear your thoughts in the comment section.

Servings: 6
Prep time: 10 mins
Cook time: 10 mins

INGREDIENTS

• 2 cups flour
• 4 tbsp coconut sugar
• 2 tbsp baking powder
• 1 tsp salt
• 2 cups of non-dairy milk (I use almond)
• 2 tbsp apple cider vinegar
• 2 tsp vanilla

Maple syrup, vegan butter, berries or icing sugar to serve (optional)

INSTRUCTIONS

1. In a large bowl whisk flour, coconut sugar, baking powder and salt.
2. In a separate bowl or liquid measure combine milk, vinegar and vanilla.
3. Add liquid ingredients to dry.
4. Mix only until there are no lumps in the batter.
5. Heat a griddle or non-stick pan over medium-high heat.
6. Pour a ½ cup of batter into pan.
7. When the top begins to bubble, flip the pancake and cook until golden brown.
8. Enjoy with maple syrup or fresh berries.