Fluffy Vegan Pancakes

These fluffy vegan pancakes are made with simple, wholesome ingredients like spelt flour, soy milk, and a touch of maple syrup for natural sweetness. Perfect for a quick and satisfying breakfast, they pair beautifully with fresh berries and a drizzle of maple syrup.

Time to read: 5 min | Time to make: 30 min | Yields: 11 pancakes

Ingredients

• 1 cup (240 ml) soy milk

• 1 teaspoon apple cider vinegar

• 1 cup (140 g) spelt flour

• 2 teaspoons baking powder

• 2 tablespoons maple syrup

• Pinch of salt

• 1 tablespoon coconut oil, melted (plus more for frying)
  

For serving:

• Fresh berries

• Jam

• Maple syrup

Method

1. In a medium bowl, combine the soy milk and apple cider vinegar. Stir well and set aside for 5 minutes to curdle.

2. In a large mixing bowl, whisk together the spelt flour, baking powder, and salt.

3. Add the melted coconut oil and maple syrup to the soy milk mixture and stir to combine. Pour the wet mixture into the dry ingredients and mix gently until just combined. A few lumps in the batter are fine; avoid overmixing.

4. Heat a frying pan or griddle over medium heat and lightly grease it with coconut oil. Scoop about ¼ cup of batter per pancake onto the pan, leaving space for spreading.

5. Cook the pancakes until bubbles form and burst on the surface, and the edges look set, about 2-3 minutes. Flip the pancakes carefully and cook for an additional 30 seconds to 1 minute, or until golden brown on the other side.

6. Repeat with the remaining batter, adding more coconut oil to the pan as needed. Serve warm with fresh berries, maple syrup, or your favorite toppings.

Nutrition facts per pancake:

Energy: 76 kcal | Carbs: 13 g | Protein: 2.6 g | Fat: 1.9 g