Vegan Pancakes

These plant-based pancakes prove you don't need eggs or dairy for perfect morning comfort.

Ingredients

• 250g plain flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 350ml plant milk (oat or soy work best)
• 3 tbsp melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Method

Create buttermilk effect

1. Mix plant milk and vinegar, let sit 5 minutes to curdle.
2. This creates tanginess similar to traditional buttermilk.

Mix batter

1. Whisk dry ingredients in large bowl.
2. Combine wet ingredients including curdled milk.
3. Pour wet into dry, stir until just combined.
4. Let rest 5 minutes for flour hydration.

Cook pancakes

1. Heat griddle to medium heat, lightly oil.
2. Pour 1/4 cup batter per pancake.
3. Cook until bubbles form and edges look set, 2-3 minutes.
4. Flip and cook 1-2 minutes more until golden.

Plant milk choice

Oat milk creates the richest flavor and texture, while soy milk provides good protein content.

Oil alternatives

Melted coconut oil adds subtle sweetness, while neutral oils let other flavors shine.

Texture tips

Don't overmix - lumpy batter makes tender pancakes. The vinegar reaction creates lift.

Serve with maple syrup, fresh fruit, or your favorite vegan butter for a complete breakfast.