Pancake Tuesday or Shrove Tuesday is upon us and as every Pancake Tuesday goes, we dusted off the griddle and triple-batched our go-to vegan pancake recipe. This day has long since been a family tradition. We’ve even been known to haul our griddle and ingredients to the office to enjoy an early morning, before hours Pancake breakfast complete with all the fixings!
These pancakes are light and fluffy and also very filling if pancakes can be both. To make these the best kid-approved vegan pancakes, my boys enjoy blueberries or chocolate chips added to their pancakes. I like to top them with sliced strawberries and pure maple syrup myself!
So what’s the secret to making the best pancakes? I think it’s cooking them at the right temperature. My mom always said to set the temperature to low. I’ve tried that and think it just takes too darn long for those much-anticipated pancakes to cook, so I turn the heat up to medium heat and wait for those bubbles to start appearing on the tops. Once I see the air bubbles, I take a peek underneath to check the colour for a golden brown colour. Don’t leave your post because it doesn’t take long for them to darken and if your kids are anything like my boys, they will not eat burnt pancakes! lol.
Okay, let’s get busy! Here is my go-to easy vegan pancake recipe that I found on noracooks.com
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup soy milk *I use rice milk
- 1/2 cup water
- 2 tablespoons canola oil *may omit for oil-free
Instructions
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Pour the milk, water and oil into the bowl with the dry ingredients and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won’t be as fluffy.
- Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil and drop about 1/4 cup of the batter onto it. Cook until bubbles form, then flip an cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Serve with fresh fruit and pure maple syrup.
Notes
- Variations: Fold into batter, 1/4 cup of vegan chocolate chips or blueberries.
- Nutritional information is an estimate only. One serving is about 2-3 pancakes, depending on how large you make them.
Nutrition
Srv: 1 Serving | Cal: 380 | Fat: 12 g | Sat Fat: 1 g | Col: 0 mg |
Carb: 60 g | Fib: 2 g | Pro: 9 g | Sod: 434 mg | Pot: 582 mg |
Sugar: 10 g | Vit. A: 309 iu | Vit. C: 6 mg | Cal: 293 mg | Iron: 4 mg
Enjoy these delicious easy vegan pancakes any time of the year, but most definitely on Pancake Tuesday! They are sure to please! If you’d like to see more desserts, leave a comment and please subscribe to my mailing list so you will be sure to receive weekly updates. Thank you!
