Light and fluffy, these delicious vegan pancakes can be eaten plain, filled with nuts or fruit, or topped with your favorite syrup.
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 Cookbookread my review.

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Vegan pancakes