Pancakes Recipe
Two house-made vegan pancakes. Add fresh blueberries, strawberries, bananas or pecans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Toppings
Method
Prepare Pancake Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 2
Mix Wet Ingredients
In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a buttermilk effect. Then, add the maple syrup, vanilla extract, and melted coconut oil to the mixture.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; small lumps are fine.
Cook the Pancakes
- 4
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.
- 5
Pour the Batter
Using a ladle or measuring cup, pour about 1/4 cup of pancake batter onto the skillet for each pancake.
- 6
Cook the Pancakes
Cook for about 2-3 minutes until bubbles form on the surface and the edges appear set. Flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.
- 7
Repeat
Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Serve the Pancakes
- 8
Add Toppings
Stack the pancakes on a plate and top with fresh blueberries, sliced strawberries, banana slices, and chopped pecans.
- 9
Drizzle with Maple Syrup
Drizzle with maple syrup to taste. Serve warm and enjoy!
