Vegan pancakes are as tasty as non-vegan ones, and we’re here to prove it! Made with a blend of basic ingredients like flour, baking powder, and vanilla, these pancakes cook up fluffy and full of fantastic flavor. Simple substitutions like apple cider vinegar and almond milk ensure a vegan-friendly twist without compromising taste or texture. Like traditional pancake recipes, you’ll mix the dry and wet ingredients to create a smooth batter that promises airy, melt-in-your-mouth goodness. Serve these delectable pancakes with your choice of toppings, whether the classic maple syrup, a spoonful of fresh fruit, or a dollop of coconut whipped cream. This is a pancake stack you won’t be able to resist!Total Time: 35 minutesPrep Time: 10 minutesCook Time: 20 minutesIngredients:1 cup flour2 tablespoons organic sugar1 tablespoon baking powder½ teaspoon salt1 cup non-dairy milk1 tablespoon apple cider vinegar1 teaspoon vanillamaple syrup, to servePreparation:In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine.Pour the liquid mixture into the dry mixture and whisk until smooth.Let batter rest for 5 minutes.Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.When the top begins to bubble, flip the pancake and cook until golden.Serve warm with maple syrup.Enjoy!Nutrition Info:@type: NutritionInformationCalories: 159 caloriesCarbohydrate Content: 33 gramsFat Content: 1 gramFiber Content: 1 gramProtein Content: 3 gramsSugar Content: 4 gramsTrending In Food & DrinkMore In Life