Simple Vegan Pancakes

Makes about 8 pancakes. The recipe notes suggest using a little less oil or adjusting the liquid if adding banana.

Original recipe from Nora Cooks.

Equipment

• Large mixing bowl
• Whisk or large spoon
• Large non-stick pan or griddle
• Spatula
• Measuring cups and spoons

Ingredients

• All-purpose flour — 1 1/2 cups (250 g); up to half can be whole grain
• Baking powder — 1 tbsp (14 g)
• Granulated sugar — 2 tbsp (25 g); alternatively, use 1 tbsp cinnamon and a little vanilla
• Salt — 1/2 tsp
• Soy milk, or almond/oat milk — 1 cup (240 g)
• Water — 1/2 cup (120 g)
• Canola oil, melted coconut oil, or vegan butter — 2 tbsp (25 g); mashed banana can be used instead
• Vanilla extract — 1 tsp (optional)

Method

1. Whisk the flour, baking powder, sugar, and salt together in a large bowl.
2. Pour in the milk, water, oil, and vanilla extract, if using.
3. Mix until just combined. A few lumps are fine; do not overmix.
4. Heat a non-stick pan or griddle over medium-high heat and lightly grease it with oil or vegan butter.
5. Pour about 1/3 cup of batter per pancake onto the hot pan.
6. Cook for 2–3 minutes, until bubbles appear on the surface and the edges look dry.
7. Flip and cook for another 1–2 minutes, until golden on the other side.
8. Serve warm with maple syrup, fresh fruit, or your favorite toppings.

Notes

You can use a little less oil (about 20 g). If adding one overripe banana, reduce the water or milk as needed.

Nutrition

Vegan nutritionist comment

For a more filling breakfast, top with fresh berries and add protein and healthy fats with hemp seeds, crushed walnuts, or nut butter. Replacing half of the white flour with whole wheat pastry flour can increase the fiber while keeping the pancakes tender.