Start your morning with these quick and easy vegan pancakes that are soft, fluffy, and completely dairy-free. Perfect for busy mornings or a healthy plant-based breakfast, this recipe uses simple pantry ingredients to create light and delicious pancakes without eggs or milk. These pancakes cook fast, taste amazing, and are ideal for anyone looking for a vegan breakfast recipe that’s both satisfying and effortless.
DIRECTIONS
Set out all ingredients before starting. Heat a non-stick pan over medium heat on the stove. In a mixing bowl, combine the dry ingredients including flour, sugar, baking powder, and salt. Add the soy milk and vegetable oil to the bowl. Stir the mixture until smooth and lump-free. Once the pan is hot, pour one portion of batter into the pan for each pancake. Cook until bubbles form in the center and the edges begin to set. Carefully flip and cook the other side until golden brown. Repeat the process until all batter is used. Serve warm and enjoy immediately.
INGREDIENTS (US UNITS)
1 cup flour (any preferred type)
1 tablespoon sugar
2 tablespoons baking powder
1/8 teaspoon salt
1 cup soy milk
2 tablespoons vegetable oil
READY IN
15 minutes
INGREDIENTS COUNT
6
YIELDS
6–8 pancakes
SERVES
2
The Source of this recipe is food.com