These fluffy and indulgent pancakes are the perfect Sunday breakfast/bunch. They are sweet, satisfying and always a crowd pleaser for vegans and non-vegans alike.
Look, between the oil and sugar, it’s pretty clear that this isn’t an everyday, healthy breakfast but what it is, is delicious. These pancakes are always requested during family events and lazy Sundays.
Lemon juice might seem like an odd addition but it balances out any odd taste the baking powder might leave (as this is crucial to the fluffiness of these pancakes).
If you’re allergic to almond milk (or just don’t like the taste) it can be substituted for any other plant milk and I have to recommend oat or soy milk for that.
I haven’t tried this with a gluten free flour mix, so I can’t guaranteed that it would rise the same way but let me know in the comments if you give it a go.
If you like this recipe, head over and check out a few of my other delicous breakfast dishes.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
Fluffy Vegan Pancakes
The fluffiest pancakes you'll ever have.
If you don’t want to use white sugar feel free to substitute it with your sweetener of choice.
- 3 cups self-raising flour
- 1/2 cup white sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil (or other mild flavour oil)
- 1/2 tsp vanilla essence
- 3 cups almond or soy milk
- 1/4 cup lemon juice
Step 1: Combine the flour, sugar, baking powder, an salt in a large mixing bowl.
Step 2: Add the remaining wet ingredients and whisk until smooth and thoroughly combined.
Step 3: On a medium to high greased pan, cook the pancakes for 3 minutes on each side or until golden. Ensure you are greasing the pan between batches.
Step 4: Serve with fresh berries, banana, and maple syrup.