In our home, Sundays are for being lazy and having a yummy family brunch. This vegan pancake recipe is a favorite for all of us. The pancakes are always so light and fluffy. You would never know that there are no animal products in these tasty cakes.
Ingredients:
- 1 cup flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ teaspoon salt
- 1 cup non-dairy milk, I like to use almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla
Instructions:
Sift dry ingredients together in medium sized bowl.
In separate bowl mix liquids together. There will be some curdling; this is normal.
Stir wet ingredients into dry ingredients.
Let pancake batter sit for 5 minutes. It will get bubbly and increase in size.
Pour ¼ cup to ½ cup (depending on size of pancake you want) of batter into non-stick pan or griddle over medium heat.
When top of pancake begins to bubble flip and cook until golden.
Serve pancakes warm with favorite pancake toppings.
You can add in your favorite mix-ins like blueberries or dairy-free chocolate chips.
