Description
Delicious and fluffy vegan pancakes made with almond milk and served with fresh berries and maple syrup.
Ingredients
Scale
- 220 g all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 300 ml almond milk (unsweetened)
- 2 tablespoons oil (1 tablespoon for the batter, 1 tablespoon for cooking)
- 1 egg
- ¼ cup berries (strawberries, blueberries, or raspberries for serving)
- 1 tablespoon maple syrup (for serving)
Instructions
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- In a separate bowl, whisk together the almond milk, egg and 1 tablespoon oil until smooth.
- Pour the wet ingredients into the dry ingredients and whisk just until combined. Don’t overmix. Let the batter rest for 5 minutes.
- Heat a non-stick pan over medium heat. For the first batch, add about 1 teaspoon oil and spread it by swirling the pan.
- Use a measuring cup (¼ cup) or a tablespoon (for smaller pancakes) and drop batter in the pan. Depending on the size of your pan, you can cook 3–4 pancakes at a time. Cook for about 30-45 seconds, until bubbles form on the surface. Flip and cook the other side for another 30–45 seconds, until lightly golden.
- Transfer to a plate and repeat with the remaining pancake batter. For the next batches, use about ½ teaspoon oil or less as needed.
- Serve with maple syrup and fresh berries.
Notes
- For best results, let the batter rest for a short period to allow the ingredients to mingle.
- You can experiment with different plant-based milks as substitutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg