Vegetarian recipes and info

Vegan Pancakes

Light and fluffy, these delicious vegan pancakes can be eaten plain, filled with nuts or fruit, or topped with your favorite syrup. Vegan pancakes
Yield 15-20 pancakes
Time 20 minutes
  • small bowl
  • whisk
  • small saucepan
  • rubber spatula
  • large bowl
  • large frying pan
  • spatula
  • heat-proof plate
  • 2 c non-dairy milk
  • 2 t cider vinegar
  • 3 T shortening
  • 1 T vanilla
  • several t oil
  • 3 c flour
  • 1 T sugar
  • 2 t baking powder
  • 1 t baking soda
  • 1 t salt
Directions Turn oven to 200.

Combine milk and vinegar and set aside for 5 minutes.

Melt shortening, then stir in vanilla. Set aside.

Place the pan over medium heat and lightly coat with oil.

Combine remaining ingredients, then whisk in the milk and shortening.

Flick a drop of water at the pan – if it sizzles, the pan is hot. Pour 1/4 to 1/3 of batter in the pan and cook for about 3 minutes, until the top is full of air bubbles and the edges are dry. Flip and fry the other side for 2 minutes.

Transfer to plate and place in oven to stay warm while you make the rest of the pancakes. Add a little more oil to the pan between batches as needed.

Notes VeganTake a look at pancake and waffle ideas for suggested additions and toppings.

Adapted from The Veganopolis Cookbook (read my review).

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  Vegan pancakes
American RecipesBreakfastBrunchClassic RecipesEasy RecipesKids' RecipesQuickiesVegan Recipes

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