5 Minute Vegan Pancakes Recipes

Steps:

• Set out all your ingredients.
• Set a stove element with a pan to medium heat.
• Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
• Add the soy milk and vegetable oil to your mixture.
• Mix until smooth.
• Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
• Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
• Repeat until the batter is gone, and try not to eat them all while you're cooking them.

Steps:

• Add apple cider vinegar to almond milk and set aside to let curdle (this will make your pancakes fluffier).
• Preheat electric griddle to 350 degrees.
• Whisk dry ingredients together.
• Add applesauce and vanilla to almond milk/ACV mixture and stir.
• Pour wet ingredients into dry ingredients and stir until smooth--don't go too crazy, you want these pancakes to be fluffy! If you are using extras, stir them in gently at this point.
• Using a 1/4 cup measuring cup per pancake, pour batter onto your electric griddle or frying pan. Flip when you see bubbles that show the griddle through the middle of the pancake, and cook the other side. These cook quickly, so don't get distracted!

Steps:

• In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
• In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 5 minutes.
• Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
• When the top begins to bubble, flip the pancake and cook until golden.
• Serve warm with maple syrup.
• Enjoy!

Steps:

• Combine soy milk, oil, vinegar, and vanilla extract in a large bowl. Let sit until milk starts to curdle, about 5 minutes.
• Combine flour, sugar, baking powder, and salt in a separate bowl. Make a well in the center of the dry ingredients and add the soy milk mixture. Whisk together until smooth.
• Heat a greased frying pan over medium heat. Fry pancakes until edges are brown and bubbles form in the center, 3 to 4 minutes. Flip and cook about 3 minutes more.

Steps:

• Combine flour, baking soda, salt, sugar, and spices in a bowl.
• Add soymilk to flour mixture and mix just until well combined, make sure there aren't any really big clumps, small ones are fine.
• Using a skillet sprayed with cooking spray, and heated over low heat, pour about 1/4 cup mixture of batter, less for smaller pancakes, more for larger. If using fruit, gently press it inches Cook until bubbles appear and pop on surface and undersides are golden brown, about 3-4 minutes.
• Flip the pancake, and turn heat off if using fruit, and let pancakes continue to cook until undersides are firm and light golden brown, about 3 minutes.
• Transfer to a plate lined with paper towels, fruit side up, and place in your oven or microwave to keep warm.
• Respray pan and repeat to cook remaining, remember to always respray between each batch or pancakes will stick.

Steps:

• Combine Flour, Baking Powder, and Soy Milk in a bowl and whisk until well mixed. In a blender, combine Bananas and already mixed other Ingredients. Mix until smooth (no banana chunks remaining).
• Cook over medium heat in a non stick pan (no oil needed if the pan is non-stick) as you would normal pancakes.
• I recommend using actual maple syrup, or agave nectar (my favourite) and no margarine for a whole food, ultra healthy vegan breakfast.