Fluffy Vegan Breakfast Pancakes
Soft, golden pancakes made with simple pantry staples and plant-based milk. A cozy, satisfying breakfast served with fruit or maple syrup.
Follow the steps below to cook the desired recipe
1. Whisk the flour, salt, sugar, and baking powder together in a medium bowl.
2. Pour in the soy milk and oil. Whisk gently just until combined; a few small lumps are fine.
3. Let the batter rest for 5 minutes while you heat a nonstick skillet or griddle over medium heat.
4. Lightly coat the pan with oil. When a drop of batter sizzles gently, the pan is ready.
5. Pour about 60 ml of batter per pancake into the pan, leaving space between pancakes.
6. Cook for 2–3 minutes, until bubbles appear on the surface and the edges look set.
7. Flip carefully and cook for another 1–2 minutes, until golden and cooked through.
8. Transfer to a plate and repeat with the remaining batter, lightly oiling the pan as needed.
9. Serve warm with fresh fruit or maple syrup, if desired.
120 g wheat flour
240 ml unsweetened soy milk
1 pinch salt
1 tbsp neutral oil, plus a little more for the pan
1 tbsp sugar
1 tsp baking powder
