Light and Fluffy Vegan pancakes

Photo by Nicole Honeywill

Being Vegan doesn’t mean that you can’t enjoy some of the basic breakfast staples like pancakes. Traditionally made with milk, eggs and butter, these light and fluffy vegan pancakes have soy milk and no eggs or butter. These pancakes are also suitable for those with a milk intolerance or allergy.

Light and Fluffy Vegan Pancakes.

This is a simple vegan pancake recipe from Kelly Roenicke that is perfect for weekend breakfasts. The pancakes are so light and fluffy and completely dreamy. Add some fresh fruit to spice things up. Visit Kelly’s site here.

I have slightly adapted this recipe to suit my needs so I have exchanged the coconut milk for soy milk and the canola oil for grapeseed oil. Both Kelly’s and my ingredients are shown – mine are in italic.

Ingredients

1 1/2 cups white spelt flour – you can use all-purpose flour if you wish
1 1/2 Tablespoons baking powder
1 1/2 cups non-dairy milk – I use unsweetened coconut milk (Coconut milk is rich and high in calories so I use soy or almond milk instead)
3 Tablespoons organic sugar cane
3 Tablespoons organic canola oil or coconut oil (I prefer organic grapeseed oil)
1/8 teaspoon salt
vegan buttery spread for pan

Instructions

Mix dry ingredients in a large bowl.
Add wet ingredients, and let rise for about five minutes.
Melt a tablespoon of vegan buttery spread in a large frying pan over medium heat (I have an electric stove and put the burner at about 5).
Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
Flip pancakes and continue to cook until done, about 3 more minutes.
Serve with vegan buttery spread and syrup, or desired fruit topping.