Easy Vegan Pancakes


Easy Vegan Pancakes

This is your simple, standard Easy Vegan Pancake recipe that strikes a good balance between fluffiness and thinness. They feature enhanced nutrition in the form of whole wheat flour and your choice of oat bran, wheat bran or wheat germ. Feel free to mix 1 cup of chopped fruit or berries into the batter before pouring. Top these vegan pancakes with maple syrup, Agave Maple Syrup and/or a dollop of almond butter.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Easy recipes on Veganbaking.net

Easy Vegan Pancake Recipe

2 ¼ cups non-dairy milk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger

¼ cup vegetable oil

¾ cup chopped walnuts

1) Prepare your cooking surface and curdle your non-dairy milk

If you're using a cast iron griddle, place it on your range and set both burners to medium-high heat. If you're using a skillet, place it over low heat. If you're using an electric griddle, set it for medium-high heat. Keep all cooking surfaces un-oiled for now. In a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large bowl whisk together the whole wheat flour, all purpose flour, oat bran, sugar, salt, baking powder, baking soda, cinnamon, nutmeg and ginger.

3) Whisk together the wet ingredients

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the chopped walnuts.

4) Cook your vegan pancakes to perfection

If you're using a cast iron griddle or skillet, coat it with a thin layer of vegetable oil. If you're using a teflon coated cooking surface, skip adding oil to the cooking surface. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. 
This recipe makes about 12 Easy Vegan Pancakes.

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