Best Ever Vegan Pancakes!

Best Ever Fluffy Vegan Pancakes!
(Serves 4 – Makes 12 Pancakes)

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These pancakes are really the best ever, I make these often! I typically make a large breakfast on the weekend which will include a variation of: tofu scramble, toast, pancakes, grits, fruit, home-fries/hash etc. I’ve been off the last couple days since it’s my birthday and all, although I still had class the last couple nights it is definitely refreshing to relax and take a couple days off. Enjoy your day and make these pancakes!

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Ingredients:
2 Cups All-Purpose Flour
3 Tbsp Sugar
1 Tbsp Ground Flax Seeds
1 ½ Tsp Baking Powder
½ Tsp Salt
3 Tbsp Earth Balance Butter (vegan butter)
2 ½ Cup Non-Dairy Milk
½ Tbsp Apple Cider Vinegar
½ Tbsp Vanilla Extract
¼ Cup Water

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.
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-Add wet ingredients and whisk together to combine.
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat.
(Depending on pan size I’ll make two or three at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

Note:
Flax Seeds: I just use my coffee grinder to grind up the flax seeds instead. Non-Dairy: I’ve made this recipe using Almond, Soy and Almond/Coconut blend milks in the past, they’ve all worked pretty well.
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You may have read this pancake tip below from my buckwheat pancake post… Pancake tip: Between each batch, for instance, if I make two or three pancakes before going right in to the next set of pancakes: I take frying pan and run it under cool water, then return it to the stove before adding the additional coconut oil or Earth balance (vegan butter) and putting in my next batch/batter. I’d say for the past 10 years or so I’ve always done this while making pancakes. I do this to keep the heat of the pan consistent. It always bothered my how the first two or three would look great vs. the last two or three that would be burnt looking or darker.

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Fluffy Vegan Pancakes

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients:
2 Cups All-Purpose Flour
3 Tbsp Sugar
1 Tbsp Ground Flax Seeds
1 ½ Tsp Baking Powder
½ Tsp Salt
3 Tbsp Earth Balance Butter (vegan butter)
2 ½ Cup Non-Dairy Milk
½ Tbsp Apple Cider Vinegar
½ Tbsp Vanilla Extract
¼ Cup Water

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.
-Add wet ingredients and whisk together to combine.
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat.
(Depending on pan size I’ll make two or three at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

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9 thoughts on “Best Ever Vegan Pancakes!

    • veganrescue says:

      Definitely, very simple stuff! One of the reasons it’s a favorite, I created this recipe a few years ago and I make it often! 🙂
      Actually one of the pics is from last January, I’m just now getting around to sharing this one.

      Liked by 1 person

  1. Division Claudia says:

    it’s always so wonderful & inspiring to me to see your yummy and lovely vegan recipes in my reader 🙂 Love me some pancakes on a cold autumn morning! ❤ Will definitely give these a go ❤ ❤ much love!

    Like

    • veganrescue says:

      Can’t wait for you to try – I make these A LOT on the weekends especially. 🙂 I’m so happy to have shared this one with everyone…I’ve been keeping it to myself for too long. So happy to incite your taste buds with inspiration! Thanks for stopping by. 🙂

      Liked by 1 person

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