January 3, 2020

Simple Vegan Breakfast Pancake

Name: Simple Vegan Breakfast Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 pancakes
Ingredients: 1 cup plant milk (I use almond milk); 1 tsp apple cider vinegar; 1 cup all-purpose flour (use gluten-free if necessary); 2 tsp baking powder; 2 tbsp maple syrup (or sweetener of your choice); 1 dash fine sea salt; 1 tbsp neutral oil

Print Recipe

Simple Vegan Breakfast Pancakes

Pancakes for breakfast that require minimal ingredients and are whipped up quickly. You can even have pancake day everyday.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Keyword: 10 ingredient or less, 30 minutes or less, autumn, BLW, breakfast, dairy-free, elaborate vegan panzanella, fall, freezer friendly, gluten-free, spring, summer, winter

Servings: 4 pancakes

Ingredients

1 cup plant milk I use almond milk
1 tsp apple cider vinegar
1 cup all-purpose flour use gluten-free if necessary
2 tsp baking powder
2 tbsp maple syrup or sweetener of your choice
1 dash fine sea salt
1 tbsp neutral oil

Instructions

Combine the almond milk and apple cider vinegar, stirring well. Set aside.
In a mixing bowl, whisk together flour, baking powder, maple syrup and salt.
Add the oil to the milk mixture and stir. Then pour into dry mixture.
Mix until barely combined (no need to get rid of all lumps!). Be careful not to overmix.
Heat a frying pan to medium heat. Spray oil lightly onto pan.
Scoop part of the batter into a round pancake shape (leave some room for spreading). Let it cook until bubbles rise to the surface then burst, and the edges start to look cooked (This may take a while – be patient). Take a careful look underneath and if it is golden, flip to the other side. Cook about 30 seconds-1 minute on the other side (the second side takes much less time to cook).