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Fluffiest Vegan Pancakes

Breakfasts

Servings

8 pancakes

Prep Time

5 min

Cook Time

10-12 min

Ingredients:

🌾 1 cup all-purpose flour

🍎 2 tbsp apple sauce

🌼 1 tsp vanilla extract

🥛 ¾ cup milk

🧂 ¼ tsp baking soda

🧂 ½ tbsp baking powder

🍁 1/8 cup maple syrup

🧂 Pinch of salt

Features:

⏰ 20 minutes or less

❄️ Freezer Friendly

🍭 Refined Sugar-Free

🛢️ Oil-Free

🥘 Meal Prep Friendly

🥜 Nut-Free

🥡 Leftover Friendly

🫘 Soy-Free

Nutrition:

Servings

Calories

175

Carbohydrates

20 g

Fat

10 g

Fiber

3 g

Protein

4 g

Monounsaturated

4 g

Polyunsaturated

2 g

Saturated

4 g

Trans

0 g

Vitamin A

0 mcg

Vitamin C

0 mg

Calcium

22 mg

Iron

1.3 mg

Potassium

230 mg

Cholesterol

0 mg

Sodium

60 mg

Sugar

16 g

*Nutrition information is a rough estimate.

Make Now

Instructions:

Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt.
Mix Wet Ingredients: In a separate bowl, combine the apple sauce, vanilla extract, maple syrup, and milk. Stir until well combined.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients. Stir gently, being careful not to overmix. The batter should be thick but pourable.
Cook the Pancakes: Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or non-stick spray. Once hot, pour about ¼ cup of batter onto the pan for each pancake.
Flip and Serve: Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
‍Serve: Stack the pancakes and top with your favorite toppings, such as fresh berries, more maple syrup, or vegan butter.

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