Before dawn you sneak into the kitchen you hear that quiet hiss of a hot griddle and you know you're in for a treat with Simple Vegan Pancakes. You feel that rush when you grab your whisk and that bowl packed with plant based batter. You remember the first time you nailed that perfect fluffy pancake stack and it made you grin wide.
In your mind you recall the blend of oat milk with banana puree and that flax egg swirling together you catch a whiff of vanilla extract. You almost taste the texture of sifted all purpose flour meeting baking powder and a pinch of salt. You're already plotting how you'll serve these pancakes to impress your pals or keep it low key just for yourself.
It might seem dang simple yet you know every small step counts from mixing the batter just right to trusting that wood handled spatula. You gotta keep your eyes peeled for thin spots or lumps in your pancake mix. You remember that moment of triumph when your first golden round slid off the griddle smooth as silk.
Plancha heat science talk
You might wonder how hot your griddle needs to be for Simple Vegan Pancakes well here's the scoop you aim for a medium heat spot about three hundred fifty degrees on your cast iron or electric griddle. You sprinkle a few drops of water and watch them dance you hear the quick sizzle that tells you you're good to go.
If your griddle is too cool your pancake batter sits too long and you lose that perfect fluffy rise. If it's too hot you risk burnt outsides with raw centers so you gotta find that sweet zone. Remember to give your plancha a minute or two after adjusting heat so it stabilizes before you pour any batter.
Spice rack shout out seven items
Your spice rack is a goldmine for kicking up Simple Vegan Pancakes a notch or ten. You need just seven items to keep things fresh and layered with flavor. Most you already got tucked away in your pantry now dust them off and give them a spin.
- Ground cinnamon for warm cozy notes
- Pure vanilla extract to lift that subtle sweetness
- Cardamom a pinch for floral undertones
- Ground nutmeg to deepen the taste
- Sea salt to balance it all
- Crushed ginger powder for a zing
- Optional cocoa powder swirl for chocolate vibes
You can mix single spice or blend a couple just remember not to overdo it you still want that classic pancake aroma shining through. You're kinda crafting pancake perfume with every dash.
Dough press steps
Trust me when I say mixing your pancake batter is part art and part science. You start by sifting all purpose flour baking powder and a little salt together in a bowl. Next you whisk in sugar if you like a sweeter batter or skip it for more savory style.
In a second bowl you mash your banana puree or blend soaked flax seed with water for that binder called flax egg. Then you stir in oat milk until that mixture is smooth. Now pour wet into dry and fold gently. You dont want overmixing because that can make your pancakes tough.
Once you see little lumps you're golden stop folding and let the batter rest five to ten minutes. You'll notice tiny air bubbles forming that's your clue your Simple Vegan Pancakes are ready to hit the heat. Dont rush this step it really pays off.
First scent drifts through the alley
You pour the first ladle and you almost shut your eyes to savor that scent you catch notes of sweet vanilla flour and a hint of banana. It drifts like a beacon down the hall or out the window and it beckons everyone to the table.
That smell tells you you nailed your batter texture if it's too runny you might need a touch more flour next time. If it's too thick you can stir in a splash more oat milk to smooth it out. You refine as you go till you feel confident.
Mid cook flip checkpoints
You gotta watch those edges they start to firm up first youll see tiny bubbles popping on the surface then you glance under deck with your spatula handle if it looks golden you're good. The moment you lift that edge is critical dont let it slide so you get a clean flip.
Flip quick but gentle you dont need to slam it down just guide it over. If your pancake flops or bends you know you flipped too early or your batter was off. On that second side you only give it half the time just enough to set it.
Keep going slow and steady you'll sense when each one is done they feel light when you lift them up if it feels heavy or doughy you need to cook a bit more. Over time youll nail the timing by feel and sound.
Salsa grind notebook
Your topping game can take Simple Vegan Pancakes from good to dang unforgettable. You keep a little notebook or mental list of combos you love. Feel free to grind your own nut butters or pulse fresh fruit into a quick compote.
- Fresh berry mash with a hint of lemon zest
- Maple syrup swirl with chopped walnuts
- Coconut yogurt dollop and toasted coconut flakes
- Peanut butter drizzle with sliced banana
- Apple cinnamon compote warmed just right
- Chocolate hazelnut spread light smear for a treat
- Herb infused vegan butter with fresh mint
You jot down which combo made you smile the most and tweak from there. You can even add a pinch of cinnamon into your fruit puree for that subtle spice lift.
Platter build ideas
When it's time to serve line up your Simple Vegan Pancakes on a big platter you can create a layered tower or a fan out circle style. Hit each with a light sprinkle of powdered sugar or cinnamon just to make it pop.
You place small bowls of toppings nearby so folks can customize their stack you fill jars with syrup nut butters fruit preserves or coconut cream. Dont forget fresh berries or slices of banana for color and extra taste you want that eye candy moment before the first bite.
Leftover pancake remix hacks
If you find yourself with leftover pancakes you aint gotta toss em out you can cut them into squares and toast them under the broiler till crisp for breakfast croutons in vegan milk. They make dang good cereal if you add a drizzle of syrup and a handful of berries.
Another trick is to roll them around fruit jam like a jelly roll then chill and slice into pinwheels. Great for lunchboxes or a quick snack on the go. You could also layer them between vegan yogurt and granola in a parfait glass for a breakfast parfait that looks fancy but is sorta low effort.
You can even chop them up and fry them in a skillet to give em a pancake fry twist dusted with cinnamon sugar it tastes like a donut without any guilt. Keep experimenting you'll find your fav remix hack.
Wrap up plus pancake FAQs
So you made Simple Vegan Pancakes from scratch you learned about batter balance griddle heat and fun topping ideas. You're ready to rock every weekend brunch or midnight snack with these plant based delights. Remember to taste adjust your batter each time and keep notes on what works best for your style.
FAQ
- Can I use almond milk instead of oat milk Yes you can sub almond milk or soy milk just keep the liquid ratio the same you might need slight tweaks.
- Why are my pancakes flat You might have old baking powder or you overmixed your batter or your griddle was too cool.
- Can I freeze extra pancakes Absolutely just layer with parchment and freeze then reheat in toaster or oven.
- How long does the batter last in the fridge Up to twenty four hours but you may need a quick whisk before cooking.
- What makes them fluffy Resting the batter and a proper amount of baking powder along with medium griddle heat.
There you go now you got the tools and tricks to own your pancake game. Next time you whip up Simple Vegan Pancakes you'll be the brunch hero you always knew you could be.
Simple Vegan Pancakes
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 non-stick skillet or frying pan
- 1 measuring cups and spoons
- 1 spatula
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup almond milk or any plant-based milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, mix the almond milk, vegetable oil, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or frying pan over medium heat and lightly grease it with a bit of oil.
- Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm while you cook the remaining batter.
- Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruits, or nut butter.
