Quick and easy to make, these Light and Fluffy Vegan Pancakes are the perfect comforting Sunday breakfast! They’ll please everyone — no one will ever guess they’re made with whole wheat flour!
I’ll admit, pancakes aren’t the most nutritious breakfast option out there. But sometimes, you just need a good old-fashioned, comforting, lazy Sunday morning breakfast. And nothing fits that bill better than a stack of warm, fluffy pancakes drenched in maple syrup!
Sometimes, you’ve got to indulge a little. When that craving hits, these delicious light and fluffy vegan pancakes are just the ticket! Plus, I’ve made them a bit healthier by using whole wheat flour. They’re so yummy, fluffy, light, airy, and moist that no one will notice the difference.
Besides being delicious, this pancake recipe is also super quick and easy to make. I have a feeling you’ll love it as much as I do. It might just become your new go-to recipe, one you’ll want to know by heart!
To start, combine the dry ingredients — flours, baking powder, and salt — in a large bowl and whisk until fully combined.
Next, in a large measuring cup, combine the cashew milk (or your preferred non-dairy milk), maple syrup, avocado oil (or any neutral-tasting oil), and vanilla extract. Stir well and add this mixture to the dry ingredients.
Mix everything with a whisk until a thick dough forms, then add the carbonated water.
Note: Here’s a surprising fact — not only does carbonated water make the pancakes light and fluffy, but it also acts as an egg replacement! So, whatever you do, don’t substitute or leave it out.
Stir gently with a whisk until the batter loosens up and just comes together. Don’t overwhisk, as you want to keep the fizzing action of the carbonated water, which helps keep the pancakes light and fluffy.
Now that your batter is ready, heat a bit of oil in a non-stick pan over medium heat. Working in batches, drop 1/3 cup of batter into the pan and cook until the tops look matte and dull, the pancakes are puffy, and the edges appear cooked, about 30 to 45 seconds.
Carefully flip the pancakes and continue cooking until the undersides are golden brown and the pancakes are cooked through, about 30 seconds.
Repeat until you run out of batter. You should have enough for about 12 pancakes. You might want to keep the cooked pancakes warm in a low-temp oven while you finish the rest.
Stack your beautiful fluffy pancakes as high as you want, and serve them warm with a dollop of vegan butter and a generous drizzle of pure maple syrup.
And now? Dig in! Happy lazy Sunday morning!
INGREDIENTS
Dry Ingredients
- 1 cup unbleached all purpose flour
- 1 cup whole wheat pastry flour
- 3 tsp baking powder
- 1/4 tsp salt
Wet ingredients
- 1 cup cashew milk, or other dairy-free milk of your choice
- 2 tbsp pure maple syrup
- 2 tbsp avocado oil, or other neutral tasting oil of your choice
- 1 tsp pure vanilla extract
- 1 cup carbonated water*
INSTRUCTIONS
- In a large bowl, combine the flours, baking powder and salt; whisk until well combined.
- In a large measuring cup, combine the milk, maple syrup, oil and vanilla extract; stir well and add to the dry ingredients. Mix well with a whisk until a thick dough forms.
- Add the carbonated water and delicately stir with a whisk until the batter loosens up and comes together; don’t overwhisk as you want to preserve the fizzing, aerating power of the carbonated water, and overmixing will result in tough, chewy pancakes.
- Heat a little bit of oil in a non-stick pan set over moderate heat. Working in batches, drop 1/3 cup measures of batter onto 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.
- Very delicately 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 might want to place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
- Serve warm, topped with a little dollop of vegan butter and a generous drizzle of pure maple syrup.
NOTES
Not only does the carbonated water help in making the pancakes super light and fluffy, but it also acts as an egg replacement, so do not substitute or leave it out.
NUTRITION INFORMATON: calories: 106kcal, carbohydrates: 18g, protein: 2g, fat: 3g, saturated fat: 1g, sodium: 66mg, potassium: 156mg, fiber: 1g, sugar: 2g, calcium: 52mg, iron: 1mg
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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