This go-to pancake recipe is totally vegan and makes perfectly fluffy pancakes your family will love.
Submitted by
Nitzan Shlapobersky
Published on June 19, 2020
Cook Mode
(Keep screen awake)
Ingredients
Original recipe (1X) yields 8 servings
-
1 cup soy milk
-
⅓ cup vegetable oil
-
½ teaspoon white vinegar
-
½ teaspoon vanilla extract
-
1 cup all-purpose flour
-
2 tablespoons white sugar, or to taste
-
1 ½ teaspoons baking powder
-
¼ teaspoon salt
Directions
-
Combine soy milk, oil, vinegar, and vanilla extract in a large bowl. Let sit until milk starts to curdle, about 5 minutes.
-
Combine flour, sugar, baking powder, and salt in a separate bowl. Make a well in the center of the dry ingredients and add the soy milk mixture. Whisk together until smooth.
-
Heat a greased frying pan over medium heat. Fry pancakes until edges are brown and bubbles form in the center, 3 to 4 minutes. Flip and cook about 3 minutes more.
Nutrition Facts (per serving)
| 168 | Calories |
| 10g | Fat |
| 17g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 8 |
|
|
Calories 168 |
|
| % Daily Value * | |
|
Total Fat 10g |
13% |
|
Saturated Fat 1g |
7% |
|
Sodium 180mg |
8% |
|
Total Carbohydrate 17g |
6% |
|
Dietary Fiber 1g |
2% |
|
Total Sugars 4g |
|
|
Protein 3g |
5% |
|
Calcium 61mg |
5% |
|
Iron 1mg |
6% |
|
Potassium 53mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Leave a Reply