Fluffy Vegan Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 2 c flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 scant tsp salt
  • ¼ c solid shortening, coconut oil, or vegan butter (see notes)
  • 1¾ c plain, unsweetened vegan milk
  • ½ tsp vanilla
  1. In a large bowl, sift together flour, sugar, baking powder, and salt.
  2. With a pastry cutter or two knives, cut in shortening until mixture resembles coarse meal.
  3. Add milk and vanilla and whisk until mixture is relatively smooth.
  4. Heat an ungreased, nonstick skillet over medium-high heat. It's hot enough when a drop of water flicked across the surface immediately sizzles.
  5. Pour ⅓ cup of batter into the center of the pan. Cook until the edges start to look dry and visible air bubbles have just started to form near the center of the pancake.
  6. Flip and cook the other side until golden.
  7. Remove from pan and place on a serving plate, covered with a cloth to keep the heat in.
  8. Repeat until remaining batter is used up.
  9. Serve hot, with plenty of vegan butter and maple syrup.
1. If you grease the skillet, your pancakes won't brown evenly. If your pancakes are getting too dark, just turn down the heat a touch (and/or flip them sooner). ------------------- 2. If you use coconut oil or vegan butter instead of shortening, be sure to refrigerate it first and use it in its solid form. After you've cut it into the flour mixture, place the bowl in the fridge for 15 minutes before adding the vegan milk as usual. You'll also want to halve the salt if you're using salted vegan butter.
Recipe by Hell Yeah It's Vegan! at http://hellyeahitsvegan.com/fluffy-vegan-pancakes/