Vegan Pancakes

By Jennifer

10 Person

30 Minutes

0 Calories

These simple and delicious vegan-friendly pancakes are made even more special with a generous serving of freshly sliced peaches and whipped coconut cream on top. Gluten-free variation also included!

Ingredients

chia seeds, for sprinkling on pancakes (optional)
coconut oil or other high heat oil for greasing the skillet
1 can full-fat coconut milk, refrigerated overnight
2 ripe peaches, sliced thin
1 tsp. vanilla extract, optional
3 tbsp. maple syrup or other sweetener of choice, divided (plus more for drizzling)
1/4 cup melted butter or coconut oil
1/4 tsp. salt
1 1/2 tbsp. baking powder
2 cups unbleached all-purpose or gluten-free all-purpose flour
2 tbsp. distilled white vinegar or apple cider vinegar
2 cups almond milk or other milk of choice

Method

01

Begin by making the sour milk. Combine milk with vinegar in a large glass measuring cup or glass and set aside for a few minutes to sour.
02

To prepare the whipped cream, open the can of chilled coconut milk, scoop out the firm cream and place into a medium mixing bowl. Careful to only get the firm white cream and not any of the water. You can discard the remaining water or save it to use in a smoothie. Use a whisk or electric hand mixer to beat the white cream until fluffy. Add 1 tablespoon of the maple syrup and continue to beat until thoroughly combined. Refrigerate until ready to use.
03

(If using heavy cream, beat the cream until thick and fluffy–this will take several minutes. Stir in 1 tablespoon maple syrup and refrigerate until ready to use.)
04

In a large mixing bowl, blend together flour, baking powder, and salt. Stir in melted butter, 2 tablespoons maple syrup, and vanilla. Slowly begin to pour in sour milk, whisking as you pour to remove lumps. Stir just until wet and dry ingredients are combined. If batter is too thin for your liking, just stir in a few extra tablespoons of flour.
05

Preheat a non-stick skillet or griddle on medium-high heat. Coat the pan with a little coconut oil to keep the pancakes from sticking.
06

Pour batter by the 1/3–1/2 cupfuls onto the hot skillet. Let cook for 1–2 minutes, flip and continue to cook until pancake is fully cooked in the middle. Repeat until all the batter is gone. Makes 10–12 large pancakes.
07

Top pancakes with a dollop of whipped coconut cream and fresh peaches. Makes 4–5 servings.

Related Tags

Vegan Pancakes

4.2

( By Jennifer )

These simple and delicious vegan-friendly pancakes are made even more special with a generous serving of freshly sliced peaches and whipped coconut cream on top. Gluten-free variation also included!

01 Information

Grade easy
Serving 10 servings
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

chia seeds, for sprinkling on pancakes (optional)

coconut oil or other high heat oil for greasing the skillet

1 can full-fat coconut milk, refrigerated overnight

2 ripe peaches, sliced thin

1 tsp. vanilla extract, optional

3 tbsp. maple syrup or other sweetener of choice, divided (plus more for drizzling)

1/4 cup melted butter or coconut oil

1/4 tsp. salt

1 1/2 tbsp. baking powder

2 cups unbleached all-purpose or gluten-free all-purpose flour

2 tbsp. distilled white vinegar or apple cider vinegar

2 cups almond milk or other milk of choice

03 Method

Step 1

Begin by making the sour milk. Combine milk with vinegar in a large glass measuring cup or glass and set aside for a few minutes to sour.

Step 2

To prepare the whipped cream, open the can of chilled coconut milk, scoop out the firm cream and place into a medium mixing bowl. Careful to only get the firm white cream and not any of the water. You can discard the remaining water or save it to use in a smoothie. Use a whisk or electric hand mixer to beat the white cream until fluffy. Add 1 tablespoon of the maple syrup and continue to beat until thoroughly combined. Refrigerate until ready to use.

Step 3

(If using heavy cream, beat the cream until thick and fluffy–this will take several minutes. Stir in 1 tablespoon maple syrup and refrigerate until ready to use.)

Step 4

In a large mixing bowl, blend together flour, baking powder, and salt. Stir in melted butter, 2 tablespoons maple syrup, and vanilla. Slowly begin to pour in sour milk, whisking as you pour to remove lumps. Stir just until wet and dry ingredients are combined. If batter is too thin for your liking, just stir in a few extra tablespoons of flour.

Step 5

Preheat a non-stick skillet or griddle on medium-high heat. Coat the pan with a little coconut oil to keep the pancakes from sticking.

Step 6

Pour batter by the 1/3–1/2 cupfuls onto the hot skillet. Let cook for 1–2 minutes, flip and continue to cook until pancake is fully cooked in the middle. Repeat until all the batter is gone. Makes 10–12 large pancakes.

Step 7

Top pancakes with a dollop of whipped coconut cream and fresh peaches. Makes 4–5 servings.

04 Author