EASY, Light & fluffy Vegan Pancakes
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Ingredients
for 10-12 pancakes
for 10-12 pancakes
1 bag of Original Vicky Cakes Pancake & Waffle mix
1 vegan egg substitute (see options below)
- 1/4 cup of yogurt OR
- 1/4 cup applesauce OR
- 3 tablespoons of aquafaba
3/4 non-dairy milk (see options below)
- soy milk OR
- almond milk OR
- coconut milk
4 tsps vanilla flavor
3 tbsps water
1 tbsp cooking oil
To replace dairy buttermilk with vegan buttermilk:
- Mix 1 cup of soy milk and 2 tablespoons of apple cider vinegar (or lemon juice) and let sit for 5-10 minutes.
Cooking Instructions
- Heat 1 tbsp of cooking oil in a skillet or griddle.
- Mix 1 bag of dry Vicky Cakes Pancake & Waffle mix into a bowl, add one wet ingredient at a time, and stir.
- Pour batter into hot skillet with mixing spoon. For thick pancakes, add more batter after pancake has formed.
- Cook for 2-3 minutes and flip when batter bubbles up on top. Cook opposite side for 1 minute or until golden brown.
How to Mix The Ingredients
Making Vicky Cakes - Part 1
Making Vicky Cakes - Part 1
How to Cook Light & Fluffy Pancakes
Making Vicky Cakes - Part 2
Making Vicky Cakes - Part 2
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