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Fluffy Vegan Pancakes

Light, fluffy and dairy-free pancakes made from pantry staples — a weekend breakfast the whole family will love.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups plant milk
  • 2 tbsp melted coconut oil plus more for the pan
  • 1 tsp vanilla extract

Method
 

  1. In a bowl, whisk together the flour, sugar, baking powder and salt.
  2. In a separate jug, combine the plant milk, melted coconut oil and vanilla.
  3. Pour the wet ingredients into the dry and stir just until combined — a few lumps are fine. Let the batter rest for 5 minutes.
  4. Heat a lightly oiled non-stick pan over medium heat. Pour in about 1/4 cup of batter per pancake.
  5. Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip and cook 1-2 minutes more.
  6. Serve warm with maple syrup and fresh fruit.