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Fluffy Vegan Pancakes

These vegan pancakes are light and fluffy with a rustic appearance, achieved through simple mixing and careful cooking. Made with ripe bananas, whole wheat flour, and a splash of vinegar, they develop a golden exterior and tender interior, perfect for drizzling with syrup or topping with fresh fruit.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • All-Purpose Flour: Creates structure while staying soft
  • Almond Milk: Light neutral plant-based liquid
  • Maple Syrup: Natural sweetness without heaviness
  • Baking Powder: Provides lift and fluffiness
  • Apple Cider Vinegar: Reacts with baking powder for rise
  • Vanilla Extract: Adds warmth and balance
  • Coconut Oil or Olive Oil: Keeps pancakes tender
  • Sea Salt: Enhances overall flavor

Equipment

  • Mixing Bowl: For combining ingredients
  • Whisk: Helps create a smooth batter
  • Measuring Cups and Spoons: Accuracy matters
  • Nonstick Skillet or Griddle: Even cooking
  • Spatula: Easy flipping

Method
 

  1. Mix Dry Ingredients: Whisk flour, baking powder, and salt
  2. Mix Wet Ingredients: Combine almond milk, maple syrup, vinegar, oil, and vanilla
  3. Combine Batter: Gently fold wet ingredients into dry
  4. Rest Batter: Let sit briefly to activate leavening
  5. Heat Pan: Warm skillet over medium heat
  6. Cook Pancakes: Pour batter and cook until bubbles form
  7. Flip and Finish: Cook until set and lightly golden
  8. Serve Warm: Stack and top as desired

Notes

For extra flavor, add a splash of lemon juice to brighten the batter. Reheat leftovers in a warm skillet for best texture.