Quick and easy to make, these Light and Fluffy Vegan Pancakes are the ultimate comforting Sunday breakfast! Guaranteed to please everyone -- no one will never know they're made with whole wheat flour!
I'll give it to you, pancakes are probably
not the best breakfast option
one could go for, nutrition-wise... But sometimes, you know, one finds themselves in need of a good old plain,
comforting, lazy Sunday morning breakfast
. And I don't think anything fits that description quite better than
a stack of warm, fluffy pancakes
covered with a generous pour of pure liquid gold, aka, maple syrup!
And sometimes, well, you gotta
indulge a little
... so when that craving for a comforting breakfast hits me, those delicious
light and fluffy vegan pancakes
are just the thing! And plus, I have removed some of the guilt and made
a bit healthier
whole wheat flour
to them; but really, they are so totally yummy and fluffy and light and airy and moist, that
no one will even notice
that at all...
On top of being
, this pancake recipe is also
super quick and easy
to make. I get the feeling
you will love it
just as much as I do; in fact, it's probably about to become
your new go-to...
And you'll probably want to know it by heart, too!
combine the dry ingredients
flours, baking powder and salt in a large bowl and
until all the ingredients are fully combined.
Next, in a large measuring cup, combine the
(or other non-dairy milk of your choice),
maple syrup, avocado oil
(or other neutral tasting oil of your choice)
; stir well and
add that to the dry ingredients.
Mix all the ingredients well with a whisk
until a thick dough forms, and then
add the carbonated water.
Now here's a bit of a surprising information for you: Not only does the
help in making the pancakes super light and fluffy, but it also acts as an
! That's right! Carbonated water makes for an awesome egg replacement
in products that are meant to be light and fluffy.
So whatever you do,
DO NOT substitute
or leave it out.
Now stir delicately
with a whisk until the batter loosens up and just comes together.
the batter, as you want to
preserve the fizzing,
aerating action of the carbonated water, and overmixing would likely result in tough, chewy pancakes.
Now that your batter is ready, heat a little bit of oil
in a non-stick pan
. Working in batches,
drop 1/3 cup measures of batter
into the pan and
cook until the tops become sort of matte and dull looking,
pancakes are puffy and edges appear cooked,
about 30 to 45 seconds.
flip the pancakes
and continue cooking until undersides are golden brown and
pancakes are cooked through
, about 30 seconds.
Repeat until you run out of batter;
you should have enough to make about 12 pancakes.
You might want to place the cooked pancakes in a very low temp oven to keep them warm while you work on the remaining pancakes.
Stack your beautiful fluffy pancakes as high as you want, and
serve them warm
, topped with a little dollop of
generous drizzle of pure maple syrup.
And now? Dig in! Happy lazy Sunday morning to you...