Fluffy Vegan Pancakes
These vegan pancakes are made by mixing simple ingredients like flour, plant-based milk, and ripe banana to create a light, airy batter. Cooked on a hot skillet until golden and crispy at the edges, they develop a tender center with a fluffy texture, perfect for stacking and topping with fresh fruit or syrup.
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Calories: 250kcal
Servings: 4
Equipment
- Whisk or Fork
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour can substitute with spelt flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon ground cinnamon optional, for warmth
- 1 cup unsweetened almond milk or any plant-based milk
- 1 ripe banana mashed, for moisture and natural sweetness
- 2 tablespoons neutral oil such as canola or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, and cinnamon until evenly distributed. The mixture should look fluffy and slightly clumpy.
- Mix the wet ingredients: In a separate bowl, mash the ripe banana until smooth, then whisk in the plant-based milk, oil, and vanilla extract. The mixture should be fragrant and slightly frothy.
- Pour the wet mixture into the dry ingredients: Gently fold everything together with a spatula or whisk until just combined. A few lumps are fine—this helps keep the pancakes tender.
- Preheat your skillet: Set a non-stick skillet or griddle over medium heat and let it warm until a few drops of water dance on the surface. The pan should be hot but not smoking.
- Pour batter: Using a 1/4 cup measure, pour the batter onto the hot skillet, leaving space between each pancake. Cook until bubbles form on the surface and edges look matte, about 2–3 minutes.
- Flip the pancakes: Carefully slide a spatula underneath each pancake and flip them over. Cook for another 2 minutes or until golden brown and cooked through in the center.
- Remove and keep warm: Transfer the cooked pancakes to a plate and cover loosely with foil or keep warm in a low oven. Repeat with remaining batter.
- Serve immediately: Top with fresh fruit, a drizzle of maple syrup, or your favorite toppings. Enjoy the fluffy, golden texture of your homemade vegan pancakes!
Nutrition
Calories: 250kcal | Carbohydrates: 45g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 250mg | Sugar: 8g | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg