There are few things as delicious as a big plate of pancakes on the weekend, but if you don’t eat any animal products, it can be difficult to find a good vegan pancake recipe. Here’s one that we love:
Start by whisking together 2 cups of all-purpose flour, 4 teaspoons of baking powder, 2 teaspoons of sugar, ¼ of a teaspoon of cinnamon, and a pinch of salt.
In a separate bowl, combine 2 cups of dairy-free milk (such as almond or soy milk), 3 tablespoons of canola oil or melted coconut oil, and ¼ of a teaspoon of vanilla extract. Then, pour the liquid mixture into the dry mixture and stir until just combined. Don’t overmix or the pancakes will be tough — a few lumps are OK! Let the batter rest for 5 minutes, until light and fluffy.
Pour some batter into a preheated skillet (or onto a griddle) and add fresh berries, slices of banana, or chopped nuts, if desired. Cook the batter over medium-low heat until the pancakes are cooked through, flipping them once halfway through their cook time.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.