PancakesV the Koluk

How to make the best fluffy vegan pancakes, with just a few basic ingredients and endless flavor possibilities!


🥞 1 cup flour (works with spelt, white, gluten free, all purpose, or oat flour)
🥞 6 tbsp rolled oats, or 1/4 cup additional flour
🥞 2 1/2 tsp baking powder, and 1/8 tsp baking soda
🥞 scant 1/2 tsp salt
🥞 3/4 cup plant milk of choice or water, or more as needed
🥞 2 tsp white or cider vinegar
🥞 1 tbsp oil or nut butter, or omit for fat-free
🥞 1-2 tbsp sugar or sweetener of choice (can omit for savory)


🥞 1. To make the pancakes, stir dry ingredients in a bowl, then stir in remaining ingredients. For extra fluffy pancakes, let the batter sit 10 minutes to thicken. Or if thinner pancakes are desired, you can skip that step and add more liquid to thin out the batter. Some flours will need more water than others, so add more until you achieve a pancake batter. (If you accidentally add too much liquid and the batter gets too thin, cook them anyway and they become crepes!)

🥞 2. Grease a nonstick skillet well and heat on medium. When the pan is hot (test by adding a drop of water – the pan is ready if it sizzles), drop small ladles of batter and press down. Don’t make the pancakes too big, or they’ll be done on the edges before the centers cook. If desired, press a few berries or banana slices into each pancake, or sprinkle on some chocolate chips.

🥞 3. Using a spatula, flip when edges begin to look dry. Let them cook for an additional minute or so before removing from the heat. Re-grease the skillet after each set of pancakes, to prevent sticking.

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https://chocolatecoveredkatie.com/vegan-pancakes-recipe/
https://chocolatecoveredkatie.com/wprm_print/50683
https://youtu.be/NQCSnuLFprE