Description
Simple recipe for colorful, dairy-free pancakes ready fast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups unsweetened plant milk (soy or almond recommended)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2 tablespoons neutral oil (plus more for cooking)
- 1/4 cup vegan sprinkles
Instructions
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk dry ingredients together.
- In a separate bowl, mix the plant milk, vanilla extract, apple cider vinegar, and 2 tablespoons of oil.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the vegan sprinkles.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter per pancake onto the hot surface.
- Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set, then flip and cook until golden brown.
- Serve immediately.
Notes
- For best results, let the batter rest for 5 minutes before cooking.
- Use a separate bowl for mixing wet ingredients to keep the batter smooth.
- Adjust cooking time based on your stove’s heat setting.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 0
Keywords: vegan pancakes, funfetti, quick breakfast, easy recipe, dairy-free, plant-based