Fluffy Vegan Pancakes
Light, fluffy, and golden-brown pancakes made entirely plant-based. The secret is apple cider vinegar reacting with baking powder to create perfectly airy pancakes every time.
Ingredients
- • 1 1/2 cups all-purpose flour
- • 2 tbsp granulated sugar
- • 1 tbsp baking powder
- • 1/2 tsp fine sea salt
- • 1/4 tsp ground cinnamon
- • 1 1/4 cups unsweetened almond milk
- • 1 tbsp apple cider vinegar
- • 2 tbsp melted coconut oil
- • 1 tsp pure vanilla extract
- • Fresh berries and maple syrup for serving
Instructions
In a small jug, combine the almond milk and apple cider vinegar. Stir once and let sit for 5 minutes to create a vegan "buttermilk".
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
Add the melted coconut oil and vanilla extract to the buttermilk mixture and stir.
Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few small lumps are fine — do not overmix or the pancakes will be tough.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with coconut oil.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip carefully and cook for another 1-2 minutes until golden brown on the underside.
Serve stacked with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar.