Easy, Light & fluffy Vegan Pancakes

Recipe by Vicky Cakes

Ingredients

Ingredients for 10-12 pancakes:

  • Vicky Cakes Original Pancake & Waffle Mix
  • 3/4 cup non-dairy milk (soy milk, almond milk, coconut milk)
  • To replace dairy buttermilk with vegan buttermilk: Mix 1 cup of soy milk and 2 tablespoons of lemon juice and let sit for 5-10 minutes.
  • 4 tsps vanilla flavor
  • 3 tbsps water
  • Vegan egg substitute (we prefer 1/4 cup applesauce)
  • 2 tbsp cooking oil
  • 1 tbsp vanilla extract or imitation vanilla

Cooking Tools:

  • Non-stick skillet or griddle
  • Pancake turner
  • Medium mixing bowl
  • Measuring spoons

Cooking Instructions

  • Heat 1 tbsp of cooking oil in a skillet or griddle.
  • Mix 1 bag of dry Vicky Cakes Original Pancake & Waffle mix into a bowl, and add one wet ingredient at a time, and stir.
  • Pour the batter into hot skillet or griddle with a mixing spoon. For thick pancakes, add more batter after pancake has formed.
  • Cook for 2-3 minutes and flip when the batter bubbles up on top. Cook the opposite side for 1 minute or until golden brown.

How to Make Vicky Cakes

Part 1 - How to Mix the Ingredients

Part 2 - How to Cook the Pancakes

Hungry yet?

Let's have breakfast this weekend.

buy some PANCAKE mix