The best thing about breakfast is now Vegan! Pancakes are definitely at the top of my list of comfort foods. They not only remind me of Saturday mornings as a kid but also my college days when I would come home to visit. My mom made it a point that we all made pancakes together on my first morning back (no matter the day of the week). So, pancakes will always have a special place in my heart!
Inspired by Nora Cooks
- 1 1/2 Cup Flour
- 1 tbsp Baking Powder
- 1/2 Salt
- 2 tbsp Sugar, Maple Syrup, or Agave
- 1 Cup Oat Milk
- 1/2 Water
- 2 tbsp Oil
Wisk together the dry ingredients in a large bowl – flour, baking powder, salt and sugar. Pour in the Oat Milk, water, and oil. Stir with a large spoon until just combined. A few lumps are okay; mix them too much and the pancakes will be dense. Heat a large griddle or pan over medium-high heat. Grease the pan with a little vegan butter or coconut oil and drop about 1/3 cup pancake batter onto the pan. Cook until bubbles form, flip and cook for another minute.
Add toppings to your vegan pancakes such as Blueberries, Raspberries or Agave!
If you liked this recipe, then you may want to try my other breakfast dishes, by clicking here.