Light and Fluffy Vegan Pancakes.
A basic vegan pancake recipe that's perfect for weekend breakfasts! These are so light and fluffy and are perfect topped with fresh fruit!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/8 teaspoon salt
- 1 1/2 tablespoons baking powder
- 1 1/2 cups white spelt flour (you can use all-purpose flour
- 1 1/2 cups non-dairy milk (i use unsweetened coconut milk)
- 3 tablespoons organic cane sugar
- 3 tablespoons organic canola oil
- vegan buttery spread for pan
- Carbohydrate 2.20108135416667 g
- Cholesterol 1.8375 mg
- Fat 0.404283958333333 g
- Fiber 0.000276041666666667 g
- Protein 1.5206453125 g
- Saturated Fat 0.251747708333333 g
- Serving Size 1 1 pancake (46g)
- Sodium 48.2348333333333 mg
- Sugar 2.2008053125 g
- Trans Fat 0.0206733333333333 g
- Calories 18 calories
Mix dry ingredients in a large bowl. Add wet ingredients, and let rise for about five minutes. Melt a tablespoon of vegan buttery spread in a large frying pan over medium heat (I have an electric stove and put the burner at about 5). Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so). Flip pancakes and continue to cook until done, about 3 more minutes. Serve with vegan buttery spread and syrup, or desired fruit topping.
