Pancakes are one of those breakfast foods that you love so much as a child and then continue to love as an adult. But you get older and your dietary needs change and suddenly those IHOP-style fluffy pancake stacks aren’t so much an option for you anymore, especially if you’re vegan. But pancakes are actually quite easy to make vegan, and even in a way that most people wouldn’t be able to guess that they’re plant-based.
Almost Like the Real Thing
Try this recipe for a satisfying pancake that’s as close to the “real thing” as possible. The secret? Instead of eggs, including a bit of vinegar creates supremely fluffy pancakes when they react to the baking soda.
Ingredients
- 1 and 1/4 cups flour
- 2 and 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup of plant-based milk
- 2 teaspoons white vinegar
- 1 tablespoon vegetable oil
- 2 tablespoons sweetener (you can use honey, agave, maple syrup – whatever you like)
Instructions
- Combine dry ingredients in a large bowl
- Add remaining ingredients and stir to combine until the texture is smooth
- For extra fluffy pancakes, let the batter sit for 10 minutes
- Grease a non-stick skillet and heat over medium heat
- Cook one pancake at a time to your desired size, flipping when the batter forms even bubbles and the edges of the pancake begin to rise