The Best Vegan Fluffy Pancakes


  • 1 1/2 cups (200g) whole wheat pastry flour
  • 3 tablespoons (30g) potato starch, patted down well
  • 1 tablespoon (15g) baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (300g) "lite" canned coconut milk, room temp and shaken well first (don't recommend other milks, see post above)
  • 2 1/2 tablespoons (50g) pure maple syrup
  • 1 tablespoon (15g) vanilla extract
  • 1/2 tablespoon (7g) apple cider vinegar
  • Optional add-ins: We eat these plain and love them but I also add chocolate chips sometimes for my daughter. For cinnamon, add 1 teaspoon.


  • Always use a scale for accuracy when baking or measuring flours, following MY gram weights listed. You never need cups, just the scale and bowl.
  • I use this scale.
    The Best Vegan Fluffy Pancakes


  1. Make sure your liquids are at room temperature, as cold will make your pancakes less fluffy.
  2. To a large bowl, add the flour, potato starch, baking powder and salt and whisk very well.
  3. Pour in the milk, syrup, vanilla and vinegar. With a spoon, gently stir the ingredients in a folding motion from the bottom. You just want to mix just until all the flour is incorporated. Don't overmix or the pancakes will be more tough because of them being wheat.
  4. Source Blog>>

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