Description
These vegan pancakes are soft, fluffy, and golden-brown with a perfect stackable texture. They’re made without eggs or dairy but still rise beautifully and taste just like the classic diner version. Top with fresh fruit, maple syrup, or nut butter for a breakfast that’s comforting and completely plant-powered.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar (or maple syrup)
1 tablespoon baking powder
1/8 teaspoon salt
1 cup almond milk (or any plant-based milk)
2 tablespoons melted coconut oil or vegetable oil
1 teaspoon vanilla extract
Optional: blueberries, chocolate chips, or sliced banana
Instructions
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, mix almond milk, oil, and vanilla.
Pour wet ingredients into dry and stir until just combined—don’t overmix. Fold in any extras if using.
Heat a non-stick skillet over medium heat and lightly grease. Pour 1/4 cup batter per pancake.
Cook for 2–3 minutes until bubbles form and edges are set. Flip and cook another 1–2 minutes until golden.
Serve warm with toppings of choice.
- Prep Time: 5 mins
- Cook Time: 10 minutes
- Category: Breakfast