As for a traditional breakfast food, pancakes are quite popular for a reason. But if you have decided to become a vegan, do not worry – here you can easily find a substitute for this dessert! These vegan pancakes are as tasty, soft, and tender as the ordinary ones, and, besides, do not contain any eggs or milk. The best part? They really are simple to prepare and I used items that I am sure you have in your kitchen right now.
This blog will guide you on how to prepare vegan pancake recipe recommended for breakfast or breakfast. There are side notes throughout the video too, about making your pancakes fluffier, why Gun gives his pancakes more flips, and some ideas for toppings and things to do if something goes wrong. Whether you have years of invaluable experience baking or you’ve ever tried making pancakes, this vegan pancake recipe can become your favorite breakfast dish.
Why Choose Vegan Pancakes?
To begin with, one wants to discuss the benefits of choosing vegan pancakes, so let’s go through those benefits. There is nothing wrong with going plant-based as it only presents a whole new set of opportunities and flavors to go with it. Plus, vegan pancakes are:
- Healthier: Because these recipes contain no cholesterol and less saturated fats than the usual pancakes, the vegan kinds of recipes can be healthier.
- Eco-Friendly: Going for products that do not involve animal products means that you are being environmentally friendly and cutting out on emissions.
- Inclusive: When making meal for your guests, vegan pancakes are appropriate for those with allegy towards dairy products, allergy to eggs or those who maintain a vegan diet.
With understanding why consuming vegan pancakes is beneficial let’s proceed to the preparation process!
Fluffy Vegan Pancake Recipe
Ingredients:
- 1 cup of all purpose flour (or gluten free flour for a gluten free version).
- 3 tablespoons of sugar; coconut sugar, natural maple syrup, or any natural sweetener of your choice.
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 glass non-dairy milk (almond, soy or oat milk is good for the cooking).
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or melted coconut oil.
Instructions:
- Prepare the Milk and Vinegar Mixture
Begin by making a batter, which you will call “buttermilk”. Mix your non-dairy milk and the apple cider vinegar (or lemon juice) in a separate small bowl. This should be allowed to stand for a distance of approximately 5 minutes. It is useful to achieve a fluffy texture due to the yeasts which require an acidic environment to rise. - Mix Dry Ingredients
In a large bowl mix dry ingredients and combine the flour, sugar, baking powder, and salt. Remember to spread the baking powder evenly since it’s the one which makes your pancakes fluffy. - Combine Wet Ingredients
Pour the vanilla extract and the vegetable oil to the “buttermilk” mixture. Stir well to enable all the liquid to mix with each other. - Make the Batter
To this add the wet ingredients to the dry ingredients in the bowl. Stir until just combined. A little of this is fine—when kneading, too much mixing will create a hard texture to your pancakes. In case the batter appears too thick then pour a tablespoon or two of non-dairy milk to make it lighter. - Cook the Pancakes
Take a non-stick skillet or griddle and heat it at medium heat. You should lightly grease the surface with some oil or with vegan butter. After the skillet is hot, drop ¼ cup of batter onto it to prepare each pancake. Simmer until you see the foam on the top and the edges are slightly brown – about 2-3 minutes. Turn it over with the other side and fry for 1-2 minutes more until the meat turns brown. - Serve Warm
Pile your pancakes up on a plate and enjoy them as they are or with your favorite accompaniments. Enjoy them hot!
Tips for Perfect Vegan Pancakes
- Use Fresh Baking Powder: Baking powder is very important in making your pancakes fluffy. Be certain it’s not expired, as utilizing a very old baking powder for the recipe will not result in the proper rise.
- Don’t Overmix: Lumpy batter is your friend! Mix gently only the wet and the dry ingredients in order not to get heavy pancakes.
- Preheat the Skillet: It is also good to let your skillet heat for few minutes before pouring batter in it. This makes distribution of heat and toasts your pancake evenly making it have that crispy outer rim.
- Keep Pancakes Warm: If you are planing for large production, after cooking pancakes, they need to be transfer to a baking tray and placed in an oven at 200°F and 93°C to warm the panckes while you continue making the rest.
Topping Ideas for Vegan Pancakes
What turns breakfast into a great meal is the toppings that go onto the pancakes! Here are some delicious vegan-friendly ideas to try:
- Fresh Fruit: Fruit toppings such as bananas cut into half, strawberries, blueberries and raspberry make your stack more fresh.
- Maple Syrup: Accompanying any dish, the classic and yet the most plain maple syrup, is the best topper.
- Vegan Butter: A spoonful of plant-based butter will make every grain in the dish rich.
- Nut Butter: Protein can best be gotten from peanut, almond or cashew butter.
- Coconut Whipped Cream: If you do not mind a slight coconut flavor, then whip coconut milk to get your creamy topping.
- Chopped Nuts: Throw in some textures with chopped pecans, almonds or walnuts added into the mixture.
- Chocolate Chips: Who can go against falling for those stringy chocolate chips? Opt for a dairy-free variety.
Common Vegan Pancake Troubleshooting
Why Are My Pancakes Flat?
It means that the baking powder should not have been flattened, usually in flat pancakes. Your non-dairy milk should be at room temperature once you mix it with the vinegar. Also, your baking powder is important in making those cakes fluffy so please check the expiry date on them.
My Pancakes Are Tough. What Happened?
It may also be disastrous something as simple as overbeating the batter because it can result to thick and tough pancakes. Mix the ingredients gently just as it is blended to avoid the formation of too much gluten in the flour.
How Can I Make Gluten-Free Vegan Pancakes?
To prepare it as gluten free – replace all-purpose flour with gluten free flour of your choice. Prior to blending make sure your ingredients include some type of binder like xanthan gum in order for your pancakes to stick together.
Nutritional Benefits of Vegan Pancakes
- Low in Cholesterol: As these pancakes do not include eggs and dairy products, it means, they have no cholesterol at all which is excellent for the heart.
- Rich in Fiber: It can also be kept rich in fiber owing to the use of whole grain flour or when you put fruits and nuts on your pancakes.
- Source of Healthy Fats: Drinking vegetable oil or coconut oil is important for healthy fats for skin and nerve and muscle energy needs.
Conclusion: Vegan Pancakes for Everyone
From those on a vegan diet or those who would wish to consume more plant-based breakfast meals these fluffy vegan pancakes will satisfy your wish. It could be made quickly, the toppings could be changed easily, and it’s so fluffy. Also, they contain only natural and readily recognizable Kenyo natural foods ingredients with no compromises.
Whether you want to have a fancy brunch or just make breakfast on your working days, this vegan pancake recipe will come in handy. What’s more, feel free to blend and change directions and flavors, types of flours, toppings and additions to this waffle recipe to fit your preference!
