As some of you may know, the vegan life is easier than omnivores assume it to be, but it comes with some challenges, life finding an affordable pancake mix at your grocer. So what could be better than a vegan version typical American breakfast item that’s also homemade? And, if the title of this post already didn’t give it away, yes, I’m talking about homemade vegan pancakes, featuring the contents of your fridge and pantry, so you don’t have to make a yet another trip to your grocer for ingredients!
So, let’s dive in! I tried this recipe out this morning, and I honestly enjoyed “dry” pancakes (without a topping), which is an unthinkable reality in the household that I grew up in. In my opinion, the batter was a little wetter than I preferred so the pancakes were a little thinner than I like, but the end result was pretty good! I made some modifications* to the recipe that I originally found.
- 2 1⁄2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 2 1⁄4 cups non-dairy milk OR water*
- 1 tsp cinnamon*
- 1 dash vanilla extract*
- Mix all ingredients in a mixing bowl (make sure there are no lumps).
- Let the mixture rest (great time to turn on and let the stove top warm up).
- Lightly grease a pan or griddle (with a cooking spray or vegan butter).
- Serve immediately (with vegan butter and syrup, if you want).
I personally, like I said before, like my pancakes with butter and syrup, but I didn’t have any syrup, so I went with just butter and very much enjoyed it. Also, I used water instead of the non-diary milk because I also didn’t have a non-dairy milk in my fridge this morning. The cinnamon adds a slight complexity to the typical pancake while the vanilla makes this vegan substitute a little more reminiscent of its predecessor.
Get mixing and tell me what you think!