The Fluffiest Vegan Pancakes Recipes

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THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY

Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup

Provided by Merle O'Neal

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 8



The Fluffiest Vegan Pancakes Recipe by Tasty image

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!

Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams

1 cup flour
2 tablespoons organic sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup, to serve

5 MINUTE VEGAN PANCAKES

A cinch to make and tastes wonderful, if you like the taste of Baking Powder. My skeptical parents couldn't believe these were vegan. Try with white and whole wheat flour. Excellent with some maple syrup. I'm pretty sure I stumbled across this one on vegweb.com

Provided by chef1209314

Categories     Breakfast

Time 15m

Yield 6-8 pancakes, 2 serving(s)

Number Of Ingredients 6



5 Minute Vegan Pancakes image

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.

Nutrition Facts : Calories 444.8, Fat 16.3, SaturatedFat 2.1, Sodium 1297.8, Carbohydrate 65, Fiber 2.4, Sugar 11.3, Protein 10.4

1 cup flour (whichever kind you prefer)
1 tablespoon sugar (I used organic cane sugar)
2 tablespoons baking powder
1/8 teaspoon salt
1 cup soymilk
2 tablespoons vegetable oil

FLUFFY VEGAN PANCAKES

A vegan pancake that doesn't double as intestinal glue. These are very versatile and can take anything you throw in them: blue berries, chopped apples, chocolate chips... We have these almost every weekend and they're heaven!

Provided by Vegan Courtney

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Fluffy Vegan Pancakes image

Steps:

  • Sift the flour, baking soda, and baking powder together in a large bowl.
  • Add the soymilk and oil and mix until "just mixed.".
  • Toss in any extras you might want--blueberries, chocolate chips, etc.
  • Heat a lightly oiled skillet over medium heat.
  • Drop 2-3 tablespoons of batter into the skillet and cover.
  • Flip when the middle starts to bubble and cover again.
  • Keep the made pancakes in the oven at about 200 degrees while you're finishing the others so they don't get cold.
  • Enjoy with fresh fruit or syrup!

Nutrition Facts : Calories 353.8, Fat 9.5, SaturatedFat 1.2, Sodium 468.6, Carbohydrate 55.6, Fiber 2.4, Sugar 5, Protein 10.4

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 cups soymilk
2 tablespoons oil

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