It is a delicious pancake made without eggs and dairy-milk and butter. This vegan pancake recipe uses soy milk and vegetable oil along with other ingredients and makes it from scratch. The garnish of blueberries and strawberries makes these eggless pancakes visually tempting and irresistible.
1 cup All Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1½ tablespoons Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoon Vanilla Extract
1 cup Soy milk
2 tablespoons + for greasing Vegetable Oil
Maple Syrup, for garnishing
Blueberries and Strawberries, for garnishing
In a large bowl, mix all purpose flour, baking powder, sugar and salt.
Whisk together soymilk, vanilla extract and vegetable oil in another bowl.
Combine dry ingredients and wet ingredients and stir until just blended. Do not over mix them.
Heat a griddle or non-stick frying pan over medium high heat and grease with oil. When it is medium hot, pour 1/4 cup batter on it using a ladle and spread it in round shape.
Cook on medium low heat for around 2 minutes until bottom side is golden brown and bubbles appear on top.
Flip it and cook other side until golden brown.
Repeat same process for remaining batter. You can cook 4-6 pancakes at a time according to the size of griddle or frying pan.
Serve hot and fluffy vegan pancakes with a garnish of blueberries and strawberries with maple syrup.
Taste: Sweet taste with soft and fluffy texture
Serving Ideas: Serve it as a healthy breakfast for nutritious start of the day.