Vegan Pancakes, Heart-shaped. Click here for my Amazon affiliate link to the heart mold I used. Make it pretty, add some love.
Have some fun and add some toppings from the fridge or pantry!
Vegan Waffles with raspberries, blueberries, blackberries, and maple syrup.
This is a quick and easy recipe for vegan pancakes. This is perfect for when you don’t have a lot of time, are unable to buy out or dine on the go, and you absolutely have to cook. You can substitute based on your allergies or other dietary needs and feel free to add extras of anything you prefer. All of the ingredients are affordable especially if you buy in value/bulk sizes. This is especially important for essentials such as flour, as you want to make sure you always have plenty to bake, griddle or flash fry whatever you can in case of emergency, food shortage, or when you are simply on a budget. Bread is a great companion or foundation to almost every meal.
Vegan Pancake & Waffle Ingredients
Makes roughly 5 to 6 medium pancakes or 3 to 4 larger pancakes depending on how much you pour into the skillet for each one.
Flour (try unbleached, gluten-free, organic or plant-based)- 1 cup
Flour Flavor: Almond, chickpea, coconut, spelt, etc all have different consistencies when mixed for batter. It will take trial and error to determine your preferred taste and texture. Generally, nut-based flours have a prominent, very noticeable flavor. Keep this in mind when grocery shopping and mixing the flour in different recipes!
Baking Powder- 1 tablespoon
Coconut Sugar- 3 tablespoons or Maple Sugar (much sweeter) 2 tablespoons
Plant-based Milk (coconut, pecan, almond, peas, etc)- 3/4 cup
Cinnamon- 1/2 tablespoon
Nutmeg- 1/2 tablespoon
Vanilla Extract- teaspoon
Melted Butter- 2 tablespoons
Grapeseed, Coconut or Avocado Oil
Vegan Pancake and Waffle Recipe
Pour milk into a cup and add vanilla extract. Lightly stir and set aside.
Scoop butter into a microwave safe cup or bowl. Microwave for 15 seconds (more or less depending on your microwave), stir and set aside.
Mix flour, baking powder, sugar, cinnamon and nutmeg in a bowl. Stir all of the dry ingredients thoroughly.
Pour milk and butter into the dry ingredients and mix thoroughly.
If your batter is too runny or watery for your liking, add a tablespoon of flour, half a tablespoon of sugar, and half a teaspoon of baking powder to the batter and stir again.
If your batter is too thick add a tablespoon of milk, stir and continue adding until it meets your preferred consistency.
Set skillet on low-medium heat. Pour a quarter sized drop of oil into the skillet. Slowly pour the batter into the oiled part of the pan. If you are pouring from a bowl, use a spoon to slowly guide the batter and prevent spilling.
Once the rim of the pancake becomes solid and you see bubbles forming, flip the pancake over.
Add fruit toppings and/or maple syrup and enjoy!