Eggless Pancake Recipe: How to Make a Quick Vegan Breakfast! by Donna John
My daughter and grandson spent the night Friday, and Saturday morning the need to make them pancakes kicked in hardcore. My daughter is vegan, so after several failed Google attempts for vegan pancakes, this is what I came up with. With sweet blueberries and drizzled with maple syrup, these pancakes hit the spot for everyone.
- 1 cup flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 cup nut milk
- 1 tablespoon oil
- 1 teaspoon vanilla
- blueberries (optional)
- maple syrup, for serving
Here’s how to make them:
- Combine all ingredients in a bowl except the blueberries. Stir until just combined. Allow it to rest a couple minutes.
- Heat a griddle or nonstick pan over medium-high heat. Pour desired amount of pancake batter into pan. If using blueberries, sprinkle a few on top.
- Cook until set on the first side, then flip and cook until done all the way through. Serve with maple syrup.