Light and Fluffy Vegan Pancakes
Light, dairy-free, and egg-free pancakes use non-dairy milk and plant-based fats for a simple breakfast.
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Instructions
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Heat an oiled griddle or frying pan over medium-high heat.
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Sift flour and combine it with sugar, baking powder, and salt in a large bowl.
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Stir in the milk substitute and oil, reducing the milk by one tablespoon if adding apple cider vinegar, then beat until the batter is smooth.
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Drop 1/4 cup batter portions onto the hot surface; cook for 3 minutes until bubbles appear, then flip and cook for 2 more minutes.
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Serve the pancakes with desired toppings.
Nutritional Info (per serving)
Calories:
72 kcal
Carbohydrate:
10 g
Cholesterol:
0 mg
Fiber:
0 g
Protein:
2 g
Saturated Fat:
0 g
Sodium:
267 mg
Sugar:
2 g
Fat:
3 g
Unsaturated Fat:
0 g