Vegan Pancakes Recipe

Flour: The base of the pancakes, providing structure and texture.

Sugar: Adds a touch of sweetness to the batter.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the flavor of the pancakes.

Non-dairy milk: A plant-based alternative to dairy milk, used to create the batter.

Apple cider vinegar: Reacts with the baking powder to help the pancakes rise.

Vanilla extract: Adds a rich, sweet flavor to the pancakes.

Vegetable oil: Keeps the pancakes moist and prevents them from sticking to the skillet.

When mixing the dry ingredients and wet ingredients, be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in dense and tough pancakes. Mix just until the ingredients are combined and you no longer see streaks of flour.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pancakes healthier.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a richer flavor.

• baking powder - Substitute with baking soda and cream of tartar: Combining baking soda with cream of tartar can mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor profile.

• non-dairy milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a great alternative.

• apple cider vinegar - Substitute with lemon juice: Lemon juice can provide the necessary acidity to react with the baking powder for fluffier pancakes.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the pancakes.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. This helps maintain their freshness.
• For short-term storage, keep the container in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, place the container in the freezer. Pancakes can be frozen for up to 2 months.
• When ready to eat, reheat the pancakes in a toaster, oven, or microwave. For the toaster, use a low setting to avoid burning. In the oven, preheat to 350°F (175°C) and heat for about 10 minutes. In the microwave, heat on high for 20-30 seconds.
• If you prefer a crispier texture, reheat the pancakes in a skillet over medium heat for a few minutes on each side.
• Serve with your favorite toppings such as fresh fruits, maple syrup, or a dollop of vegan butter.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.

• Microwave Method: Stack a few pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds per pancake, checking to ensure they don't overheat and become rubbery.

• Toaster Method: If you prefer a slightly crispy texture, you can reheat your pancakes in a toaster. Simply place them in the toaster on a low setting and toast until they are warmed through and slightly crisp on the edges.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Add a small amount of vegetable oil or vegan butter to the skillet. Place the pancakes in the skillet and heat for about 1-2 minutes on each side, or until they are warmed through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for about 3-4 minutes, checking halfway through to ensure they are not overcooking.

• Mixing bowl: A large bowl used to combine and mix the dry ingredients together.

• Whisk: A utensil used to blend the dry ingredients and to mix the wet ingredients until smooth.

• Measuring cups: Used to measure the flour, non-dairy milk, and vegetable oil accurately.

• Measuring spoons: Used to measure the sugar, baking powder, salt, apple cider vinegar, and vanilla extract precisely.

• Non-stick skillet: A pan used to cook the pancakes, ensuring they don't stick and cook evenly.

• Spatula: A tool used to flip the pancakes once bubbles form on the surface.

• Ladle or ¼ cup measure: Used to pour the batter onto the skillet in consistent portions.

• Small bowl: Used to combine the non-dairy milk and apple cider vinegar and let it curdle.

• Stove: The heat source used to cook the pancakes on the skillet.

Measure ingredients ahead: Pre-measure all ingredients and keep them ready to save time during preparation.

Use a blender: Combine the wet ingredients in a blender for a quick and smooth mixture.

Preheat the skillet: Start heating your skillet while you mix the batter to save cooking time.

Batch cooking: Cook multiple pancakes at once if your skillet is large enough.

Store batter: Make extra batter and store it in the fridge for a quick breakfast the next day.