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Vegan Pancakes Fluffy American 1

Vegan Pancakes

This basic batter recipe for vegan pancakes will produce the most fluffy, tender and amazing tasting pancakes. Serve them with a topping of your choice, for example: vegan butter and maple syrup, vegan dulce de leche, Biscoff spread, vegan Nutella, banana, berries, vegan ice cream, vegan hot fudge sauce or anything else your heart desires!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast
Servings 24
Calories 225 kcal

Ingredients
 

  • 40 ml (8 tsp) freshly squeezed lemon juice
  • 600 ml (2 1/2 cups) unsweetened soy milk
  • 720 g all purpose flour sifted
  • 2 tbsp baking powder sifted
  • 1/3 tsp baking soda sifted
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • 1/4 tsp vanilla powder
  • 90g (6 tbsp) sugar
  • 300 g (1 1/4 cup) vegan butter melted
  • 576 g (2 1/4 cups) unsweetened soy yoghurt

For making pancakes:

  • vegan butter

Instructions
 

  • In a larger bowl put lemon juice and pour soy milk over it. Leave it to rest for about a minute to curdle. This is how you get vegan buttermilk.
  • In a separate bowl sieve flour, baking powder and baking soda (sieving all these three ingredients will help in making fluffy pancakes).
  • Add to the bowl with flour also salt, turmeric, vanilla and sugar. Mix together well.
  • To the bowl with vegan buttermilk add melted vegan butter and soy yoghurt. Whisk it so that the wet ingredients are well incorporated before you mix them with dry ingredients.
  • Add dry ingredients to the wet ones and whisk until there are no more lumps.
  • Melt 1/4 tsp of vegan butter in the pan over low to medium heat (if you are using a gas stove) or more closer to medium heat (if you are using an electric stove) and spread it around with a brush. Leave the pan to heat for 1 min 15s (if you are using a gas stove) or 4 minutes (if you are using an electric stove) before starting making pancakes.
  • Pour the batter for the first pancake on the pan (aim for the pancakes in size 11-12 cm) and cook it for about 2 min on the first side (if you are using a gas stove) or 4 min 30s (if you are using an electric stove), then 1 min on the other side (for both types of stove). Transfer the pancake on a plate.
  • Turn the heat to low, add 1/8 tsp of vegan butter and rotate the pan so that it spreads evenly around. Add the batter for the second pancake on a pan. Turn the heat back to low to medium (for both types of stove). Cook for about 1 min on the first side (if you are using a gas stove) or 1 min 30s (if you are using an electric stove) and for 1 min on the other side (for both types of stove). Transfer the pancake on a plate on top of the first pancake.
  • Repeat the last step for the rest of 22 pancakes.
  • Serve the pancakes with a topping of your choice, like vegan butter and maple syrup, vegan dulce de leche, Biscoff spread, vegan Nutella, sliced banana, berries (you could also throw some blueberries in the batter while it's still wet), vegan ice cream or vegan hot fudge sauce.

Notes

*For the vegan butter I used Naturli' brand.

Nutrition

Serving: 1 pancakeCalories: 225kcalCarbohydrates: 27gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 240mgFiber: 1gSugar: 3g
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