Description
Simple recipe for fluffy vegan pancakes flavored with maple and pecans.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted vegan butter
- 1/2 cup chopped pecans
- Maple syrup for serving
Instructions
- Mix soy milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add the curdled milk mixture, vanilla extract, and melted vegan butter to the dry ingredients. Mix until just combined; do not overmix.
- Fold in the chopped pecans.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, until golden brown and bubbles appear on the surface.
- Flip and cook the other side until done.
- Serve immediately with maple syrup.
Notes
- For extra fluffiness, let the batter rest for 10 minutes before cooking.
- You can toast the pecans lightly before adding them to the batter for deeper flavor.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 9
- Cholesterol: 0
Keywords: vegan pancakes, maple pecan, breakfast, dairy-free, egg-free