Simple recipe for easy vegan pancakes. Ready in less than 10 minutes, and very delicious. Flour, soy milk, vanilla extract, and brown sugar.

I have not posted any food recipes in a while, but trust me I am still eating vegan. I had a hankering for some pancakes, and I noticed I had all the ingredients to make some bomb wheat flour pancakes that I am sure the vegan community will approve of.  This recipe is adapted from Cookie and Kate! Everything was rather easy to prepare.

I have to say this was the first time I made pancakes with wheat flour. I know we are supposed to use this instead, but I just never liked the taste. I have to say it worked out quite well.  I liked the more grainy type of taste. There was also a hint of sweetness with using the vanilla extract.

These vegan pancakes are the perfect treat for a weekend breakfast. I love these, and I have eaten them for dinner as well. Hope you love the recipe.

Print Recipe

Vegan Pacakes

Simple recipe for easy vegan pancakes. Ready in less than 10 minutes, and very delicious. Flour, soy milk, vanilla extract, and brown sugar.

Course

Breakfast

Servings

servings

Ingredients

• 1 cup Wheat Flour (Can use regular flour)
• 1 tablespoon baking powder
• teaspoon ¼salt
• 1 cup almond milk or dairy-free milk of choice
• 2 tablespoons olive oil or melted coconut oil
• 2 tablespoons maple syrup or sugar of choice
• 1 teaspoon pure vanilla extract
• More oil to grease your pan/skillet if necessary

Course Breakfast Servings servings Ingredients 1 cup Wheat Flour (Can use regular flour) 1 tablespoon baking powder teaspoon ¼salt 1 cup almond milk or dairy-free milk of choice 2 tablespoons olive oil or melted coconut oil 2 tablespoons maple syrup or sugar of choice 1 teaspoon pure vanilla extract More oil to grease your pan/skillet if necessary

Instructions

1. In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
2. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
3. Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
4. If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
5. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
6. Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Print Recipe

Vegan Pacakes

Simple recipe for easy vegan pancakes. Ready in less than 10 minutes, and very delicious. Flour, soy milk, vanilla extract, and brown sugar.

Course

Breakfast

Servings

servings

Ingredients

• 1 cup Wheat Flour (Can use regular flour)
• 1 tablespoon baking powder
• teaspoon ¼salt
• 1 cup almond milk or dairy-free milk of choice
• 2 tablespoons olive oil or melted coconut oil
• 2 tablespoons maple syrup or sugar of choice
• 1 teaspoon pure vanilla extract
• More oil to grease your pan/skillet if necessary

Course Breakfast Servings servings Ingredients 1 cup Wheat Flour (Can use regular flour) 1 tablespoon baking powder teaspoon ¼salt 1 cup almond milk or dairy-free milk of choice 2 tablespoons olive oil or melted coconut oil 2 tablespoons maple syrup or sugar of choice 1 teaspoon pure vanilla extract More oil to grease your pan/skillet if necessary

Instructions

1. In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
2. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
3. Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
4. If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
5. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
6. Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.