Quick and Easy Vegan Pancakes

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If you follow me on Instagram you might remember that I said I’d be sharing some recipes from the cookbook I’m working on. It’s still got a little ways to go before it’s done but I wanted to share a few recipes with you guys before I publish it. I made these pancakes this morning. I topped them with my favorite berries and after seeing the red, white, and blue theme, I thought they’d be perfect for a Fourth of July breakfast! These pancakes are quick and easy to make. There are only 6 ingredients and they’re DELICIOUS!

This is basic vegan pancake recipe that you can use anytime, it’s quick and simple. I topped them with berries and a bit of powdered sugar but you can change up the toppings to whatever you like. They’re equally delicious with just maple syrup on top. I’m thinking next time I’m going to try peanut butter and carob chips on top—yum! If you make these, tag me on Instagram so I can see your creations! You can find me at @jeanettepadillavega. Happy Fourth of July!

Quick and Easy Vegan Pancakes

Makes 6 pancakes | Prep: 5 min | Cook: 10 min

1 cup unbleached all-purpose flour 

1 cup almond milk 

1/4 tsp vanilla extract 

1 1/2 tbsp baking powder 

1 tablespoon organic cane sugar 

2 tablespoons evoo

Pinch of salt 

Mix all the dry ingredients in a large mixing bowl and set aside. Mix all the wet ingredients in a separate bowl then add them to the dry ingredients. Mix until everything is incorporated but careful not to overmix. It’s ok if there are some small lumps left. Heat a non-stick skillet on medium-high. Pour a ladle-full of batter onto the skillet and let it cook for 30 seconds or until the surface of the pancake is covered in small bubbles, then flip and cook an additional 15-20 seconds. Repeat with remaining batter, then top with your favorite toppings and enjoy!

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