Airy Fluffy Vegan Pancakes

Stack of vegan pancakes on a plate with blueberries, bananas and walnuts. And a cup of coffee in the background. Pouring Maple syrup over the pancake stack.

You will find an easy vegan pancake recipe here, which is prepared super quickly. These pancakes are airy, fluffy, tender, soft, just as they should be for a delicious and quick breakfast, brunch.

Course Breakfast

Cuisine American

Keyword best vegan pancakes, easy vegan pancakes, fluffy vegan pancakes, healthy pancakes, simple vegan pancake recipe, vegan breakfast recipes, vegan Pancake Recipe easy, vegan pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings Portions

Author Jasmin

Ingredients

1 cup 130-150g Whole White Wheat Flour
2 teaspoon Baking Powder
½ teaspoon Baking Soda
2 tablespoon Maple Syrup
1 cup 240 ml Almond Milk
1 tablespoon Cashew Butter or Almond Butter
1 teaspoon Pure Vanilla Extract
1 teaspoon Apple Cider Vinegar

Instructions

Start mixing the dry ingredients in a mixing bowl.
Now add the moist ingredients in a second bowl or in a high speed blender and stir / blend until a creamy consistency is obtained. Stir the liquid into the dry ingredients.
The dough should not be too runny, so the pancakes will rise nicely and become thick and do not spread too much.
Now heat a pan over medium heat and pour the batter into the pan in portions. I like to use a ¼ cup (American measuring cup) which corresponds to 60 ml volume.
Now bake the pancakes from one side until you see that they are almost baked. They have blisters and are slowly becoming dry. Then you can flip the pancakes.
Now you only need to bake the pancakes on the other side for a short time.
It is important that you do not set the temperature too high so that the pancakes stay slightly brown as they will remain in the pan for some time.

Notes

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