ramyaramesh3007These vegan pancakes are fluffy, light and tastes lovely like regular pancakes. And the secret to making it fluffy? Read on find out!
Many think that pancakes don’t taste the same without milk and eggs. I’m here to show you that they can still be fluffy and soft without using any animal products! I’ve been making pancakes this way since I turned vegan and it’s just so good!
How to Make Pancakes
The process of making these pancakes is very simple – combine wet ingredients and dry ingredients separately, mix them and pour them into circular shapes onto the pan to get that fluffy texture. However, this does not work if the batter is kept outside longer than 10-20 minutes because the air bubbles in the batter will escape – and this means your pancakes will be on the dense rather than being fluffy.
The ingredient that actually helps to create these air bubbles is adding apple cider vinegar to your wet mixture of plant milk and vanilla extract! Who would have though? You can now enjoy regular mouthwatering pancakes with cruelty free ingredients.
I used blueberries in this recipe, but you can also use strawberries, blackberries or even chocolate chip for more pleasurable breakfast! Check out these Matcha Chocolate Chip Pancakes if you need an energy boost in the morning.
Gluten Free Option
There is no direct gluten-free substitute to self-raising flour BUT I have tried this recipe with gluten-free oat flour and I really liked the taste and texture. You can also try adding a mashed banana to it and reducing the plant milk for a healthier spin on this classic pancake recipe.
Other gluten-free options for plant milks include soy, cashew, hazelnut, macadamia and bamnut milks. I usually use Oatly’s Organic Oat Milk as it only contains oats and water – no other additives and preservatives like many other plant milk brands.
Vegan Blueberry Pancakes
Equipment
- 1 Frying Pan
Ingredients
Dry Ingredients
- 1 cup self-raising flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp coconut sugar
Wet Ingredients
- 1 cup plant milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Toppings
- 1/2 cup blueberries
- 1/4 cup blueberries (to top)
- 1/4 cup maple syrup (to top)
Instructions
- Add apple cider vinegar and vanilla extract to plant milk and let it sit for 10 minutes.
- In a large bowl, sift together the flour, sugar and mix all dry ingredients together.
- Combine the wet mixture into the dry mixture but do not overmix! You should be seeing bubbles in the batter at this point.
- Mix in the blueberries.
- Spray some oil on a mildly heated pan. Immediately pour the mixture into batches onto the pan.
- Flip the pancake over when you see bubbles appearing on the batter. Cook about 2-3 minutes on each side.
- Stack it on a plate before adding more blueberries and maple syrup.
Notes
- You can substitute self-raising flour for gluten-free oat flour or regular oat flour.Â
- Instead of coconut sugar, you can also use brown sugar, palm sugar or unrefined raw sugar.Â
- The type of plant milk used can also be kept flexible – I used oat milk. You can use soy milk, almond milk, cashew milk, hazelnut milk…the options are endless!