Who can resist a stack of hot, light, fluffy pancakes? Not me. Being vegan doesn’t stop me from enjoying pancakes, because the ones I make contain no eggs or dairy, meaning no animals are harmed or abused for what I put on my plate.
I don’t do a lot of cooking and I’m no world-class chef, but I can make pancakes and you can, too. So how do you make vegan pancakes without eggs or dairy? It’s simple; the process is pretty much the same as the traditional recipe. You’ll use flour, salt, baking powder, a little sugar, some canola or coconut oil, and your favorite non-dairy milk. I use almond milk, but if you like soy, oat, or any other kind of vegan milk, feel free to use it. You can substitute applesauce for the oil, if you wish, for a little added sweetness.
1 1/2 cups all-purpose flour
1 1/2 Tablespoons baking powder (sounds like a lot, but the baking powder is what makes them fluffy)
1 1/2 cups non-dairy milk
3 Tablespoons organic cane sugar
3 Tablespoons canola oil or coconut oil (or applesauce)
1/8 teaspoon salt
vegan buttery spread for griddle or skillet
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 griddle or large skillet over medium heat.
Pour the batter onto the griddle into as many pancakes as you wish (this recipe makes about eight) and cook until you see the edges start to turn golden brown (about 5 minutes or so).
Flip the pancakes and continue to cook until done, about 3 more minutes.
Serve with vegan buttery spread and syrup, or your favorite fruit topping.
Enjoy these pancakes for breakfast, lunch, or dinner. They are a delicious, cruelty-free way to start or end any day!
Peace to ALL the animals with whom we share this planet!