One of these days I’m going to own a cast iron skillet and I’m going to make beautiful pancakes.
Until then… I’m just going to devour them.
Honestly… you can’t tell these pancakes are vegan. There’s a few recipes that I’ve made so far where I’ve been like… Wait, this is vegan?? It’s crazy to me that I was sooo against eating vegan, and now that I actually am, I don’t know why I went so long NOT being vegan. Everything I love, I still love… except now I don’t feel sick after eating it. I feel like I can indulge now, and not suffer the terrible consequences the next day. That alone is so nice, to be honest. Esp being able to eat pancakes on Sunday morning and not wanting to take a nap on the way to church (hello, real energy!)!
I found this vegan maple syrup (it’s agave nectar), and it’s AMAZING. It’s cinnamon maple, and I’m obsessed! My next breakfast treat is definitely going to be French Toast with this smothered all over it.
The key to this recipe is letting the batter sit for 5 minutes before adding it to the pan. So, mix up the ingredients, set aside, and in the mean time heat up the skillet on the stove!
You can absolutely use this recipe for waffles too because of the coconut oil! The main difference between pancake batter and waffle batter is there is an added oil to the waffle batter. Luckily for us, vegans put coconut oil in both recipes!
- 1 1/2 cups All Purpose Flour
- 1 1/2 Tbsp Baking Powder (not baking soda)
- 1 1/2 cups non-dairy milk (I use Unsweetened Almond Milk)
- 3 Tbsp Cane Sugar
- 3 Tbsp Coconut Oil, melted (or Canola Oil)
- 1/8 teaspoon salt
- vegan butter for pan and pancakes (or dairy-free butter)
Blend dry ingredients in a large bowl.
Add wet ingredients, and let set for about five minutes (mandatory)
Melt a spoonful of of vegan butter in a large frying pan over medium heat
Ladle the batter into the pan, and cook until you see the edges starting to turn golden brown, and bubbles in the center (around 5 min)
Flip pancakes and continue to cook until done (about 3 more minutes).
Serve with vegan butter and syrup, top with fruit or dark chocolate chips, and