Go Back Email Link

Plant Based Pancakes

Print Recipe

Ingredients
  

  • 1 cup almond flour, coconut flour, or chickpea flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup plant-based milk such as almond, soy, or oat milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract

Instructions
 

Prep

  • In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
    1 cup almond flour, coconut flour, or chickpea flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1/4 teaspoon salt

Curdle

  • In a separate bowl, mix together the plant-based milk and apple cider vinegar. Let sit for 5 minutes to curdle.
    1 cup plant-based milk, 1 tablespoon apple cider vinegar
  • Add the melted coconut oil or vegetable oil and vanilla extract to the milk mixture and stir until well combined.
    1 tablespoon melted coconut oil or vegetable oil, 1 teaspoon vanilla extract

Combine

  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter, as this can result in tough pancakes.

Cook

  • Heat a non-stick pan or griddle over medium heat.
  • Once hot, spoon 1/4 cup of batter onto the pan for each pancake.
  • Cook for 2-3 minutes or until the edges start to dry and small bubbles appear on the surface.
  • Flip the pancake and cook for an additional 1-2 minutes or until golden brown.
  • Repeat with the remaining batter, adjusting the heat as needed to prevent burning.

Serve

  • Serve the plant-based pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or vegan butter.