These vegan pancakes are light and fluffy and completely perfect!Plus, I have supplied you with 10 vegan toppings to "jazz up" your pancakes countless ways!Special Tip: Instead of using egg substitute, I used a mashed banana. If you prefer the egg substitute, swap out 1 "egg" for the banana.
Peanut Butter(if you microwave it for a few seconds it will drizzle!)
Sliced Bananas
Lemon Zest
Instructions
In a clean dry bowl, mix all of the dry ingredients together.
In a separate bowl, whisk the wet ingredients together.
Pour the wet ingredients into the bowl of dry ingredients. Mix together until just combined.
Set the pancake batter aside, and preheat your skillet or griddle over medium heat.
Pour 1/4 cup of batter onto the pan for your first pancake. Wait until the pancake has bubbles around the edges, and in the center, then flip once.
Let the pancake cook for another minute or so, lightly tipping to see when it’s golden brown.
Move the pancake to a plate, and continue with the pancakes.
SPECIAL TIP: The first pancake is often the “trash pancake” it’s often unattractive. This is why I recommend only making one pancake at first, and then moving onto 2 to 6 depending on your griddle size.