Saturday mornings could be super-boring for us. But that sounded bunk so I came up with this recipe for Ridiculously Fluffy Vegan Pancakes.
Now, our Saturdays are saved.
Ridiculously Fluffy Vegan Pancakes
When my youngest daughter was diagnosed with a significant allergy to dairy, we knew making changes to our diet was a must.
So, it’s been a few years and with no eggs because of the hubby’s allergy and now no dairy, or Saturday morning breakfasts were starting to look a little blah.
No worries, though, because I knew just what would get us out of the rut–Ridiculously Fluffy Vegan Pancakes.
I mean, sure, we could have oatmeal (again) or a bowl of fruit.
But, seriously, these Ridiculously Fluffy Vegan Pancakes are the fun alternative we were all waiting for.
Both of the kids love them–even my kiddo who refuses to eat anything but chicken nuggets, from a specific store, with no condiments.
They’re ridiculously easy to make.
With just a few simple, clean ingredients, you can have a pancake in no time.
Just whip ’em together with a hand mixer and your batter is done.
Seriously, nothing fancy, really.
And then it’s onto the griddle.
The trick with that is to keep it cooking low and slow–so something like 300-degrees, if you have an electric griddle.
Or just ‘medium’ on a gas or electric stove.
We almost never have leftover pancakes.
BUT, if you do end-up having leftovers, these Ridiculously Fluffy Vegan Pancakes freeze so well, you can just toss them in a plastic baggie and have them next week.
You just don’t know how happy that makes me.
Because that means that even if, by chance, I have a Saturday morning where I’ve run out of flour or I’m not feeling up to cooking, I can just pullout a plastic bag full of pancakes and BAM!
Breakfast is served, baby.
And that tasty-tasty butter on top? Oh, that magical invention I just discovered a couple years ago?
That’s just Vegan Buttery Stick.
Whoever invented it gets a prize.
Melts like butter, tastes like butter, and bakes like butter–it’s freaking genius.
Be sure to pin these Fluffy Vegan Pancakes so you can make them next Saturday–and drop a 5-star review, if you love it!
- 2 cups flour
- 1 tspn baking soda
- 1 tblspn sugar
- 1 tspn salt
- 1/4 cup apple sauce
- 2 cups coconut milk
- 1 tblspn white vinegar
- 2 tblspn vegetable oil
- Preheat griddle to 300-degrees.
- Combine coconut milk and vinegar. Set aside.
- Combine flour, soda, salt and sugar. Set aside.
- Combine apple sauce and oil with milk mixture.
- Add wet and dry mixture together and beat with a hand mixer until the batter is smooth.
- Spoon onto griddle in pancake-sized circles.
- Flip when bubbles start to pop and the edges are "dry".
- Remove from the griddle when the bottom is browned.
Nutrition Information:Yield: 6 Serving Size: 4
Amount Per Serving: Calories: 350 Total Fat: 21g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 318mg Carbohydrates: 36g Fiber: 1g Sugar: 2g Protein: 6g