These pancakes are vegan, so they are made without butter, milk, eggs, or other animal products. They take 5 minutes to prepare and can be made in advance and then frozen.
Plus, they will be as good, beautiful, and tall as traditional pancakes. What more could you want?
Find out now how to make them.
Also try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 7 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Vegan Pancakes
- 1/2 cup oat flour
- 1/3 cup almond milk
- 1 tbsp sugar
- 1 pinch salt
- 1 tsp baking powder (for desserts)
What You Will Need for Vegan Pancakes
- 1 Pan compartment pan
- 1 Whisk whisk
- 1 Vacuum Sealer vacuum sealer
Super Easy Steps for Vegan Pancakes
Place the flour, sugar, and baking powder in a bowl, sifting everything to avoid lumps.
Gradually add the milk while stirring with a whisk, and finally the pinch of salt. The consistency will be thick
Lightly oil the pan, and place it on the stovetop over low heat. Put one tablespoon of batter in each compartment. As soon as the batter bubbles, flip it with a spatula and let it cook for another minute on the other side.
Serve the pancakes stacked on top of each other, as tradition dictates, and decorate as desired with maple syrup, fruit, or powdered sugar
Storage, Tips, Substitutions
I used cocoa-flavored oat flour, but you can use plain oat flour or all-purpose flour by adding a tablespoon of unsweetened cocoa if you want a chocolate flavor, otherwise, you can leave them plain and flavor with vanilla.
The same goes for the plant milk, I used almond milk because the batter remains fluffy and I like the taste, but you can also use oat or soy milk.
You can prepare the pancakes in advance and store them in an airtight container in the fridge for 2-3 days. You can freeze them, but I recommend doing so using vacuum sealing.
