5 Minute Vegan Pancakes
A cinch to make and tastes wonderful, if you like the taste of Baking Powder. My skeptical parents couldn't believe these were vegan. Try with white and whole wheat flour. Excellent with some maple syrup. I'm pretty sure I stumbled across this one on vegweb.com
Total time
15 min
Servings
2
Calories
444.8
Category
Breakfast
These 5-minute vegan pancakes are the ultimate quick-fix brunch solution for busy mornings. Perfect for beginner cooks, this egg-free recipe uses simple pantry staples to create a fluffy, satisfying stack without any complex equipment.
Ingredients
Makes 2 servings
- 1 flour
- 1 sugar
- 2 baking powder
- 1/8 salt
- 1 soymilk
Method
Set out all your ingredients.
Set a stove element with a pan to medium heat.
Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
Add the soy milk and vegetable oil to your mixture.
Mix until smooth.
Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
Repeat until the batter is gone, and try not to eat them all while you're cooking them.
Cook's notes
- Measure exactly two tablespoons of baking powder; using teaspoons will result in flat, dense pancakes rather than the intended airy texture.
- Ensure your pan is properly preheated over medium heat by testing it with a tiny drop of batter; it should sizzle immediately upon contact.
- Avoid over-mixing the batter once the soy milk is added; stop as soon as the streaks of flour disappear to keep the pancakes tender.
- Use a non-stick pan or a light coat of oil to ensure the batter releases easily without tearing during the flip.
Easy swaps
- Instead of Soymilk, use Almond or Oat milkThese provide a similar consistency, though oat milk will yield a slightly nuttier flavor profile.
- Instead of Vegetable oil, use Melted coconut oilAdds a subtle tropical aroma and works perfectly for crisping the edges of the pancake.
- Instead of White sugar, use Maple syrupProvides a deeper caramel note; add it to the wet ingredients rather than the dry for better distribution.
- Instead of All-purpose flour, use Spelt flourOffers a slightly earthier taste; note that you may need an extra splash of milk as it absorbs more moisture.
Frequently asked
Why do I need two full tablespoons of baking powder?
Since this recipe is egg-free, the high amount of baking powder acts as the primary leavening agent, ensuring the pancakes rise and become fluffy rather than heavy.
Can I make this batter ahead of time?
It is best to cook the batter immediately after mixing. Because the baking powder reacts quickly with the soy milk, the batter will lose its lift if left sitting for too long.
How do I know when it is time to flip the pancake?
Look for small bubbles forming on the surface of the batter and dry edges; once the bubbles begin to pop and stay open, the bottom is set and ready to flip.
Will these pancakes stick to a stainless steel pan?
Yes, they are likely to stick unless the pan is seasoned well and heated with a generous amount of oil. A non-stick skillet is highly recommended for this specific recipe.
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