Fluffy vegan pancakes are made in a simple way and that is why so many people enjoy making them at home. You don’t need complicated ingredients or any whisking that takes a long time. With just flour, baking powder, a pinch of salt, sugar or jaggery if you like, and any plant milk such as almond or soy, you can mix up a smooth batter within minutes. Some people even add mashed banana for sweetness and softness, or a little vanilla essence which gives a nice aroma.
Because no eggs are used, baking powder becomes the key to making the pancakes rise and turn airy, and when cooked on the pan, small bubbles form on the top before you flip them. This is the sign that they are cooking well. The outside turns golden while the inside stays fluffy, which is why they taste comforting with almost any topping you decide to put.
In many homes, these pancakes are a weekend breakfast idea, sometimes even made on weekdays when there is a bit more time. The taste is light, and since plant milk keeps t
Fluffy vegan pancakes are made in a simple way and that is why so many people enjoy making them at home. You don’t need complicated ingredients or any whisking that takes a long time. With just flour, baking powder, a pinch of salt, sugar or jaggery if you like, and any plant milk such as almond or soy, you can mix up a smooth batter within minutes. Some people even add mashed banana for sweetness and softness, or a little vanilla essence which gives a nice aroma.
Because no eggs are used, baking powder becomes the key to making the pancakes rise and turn airy, and when cooked on the pan, small bubbles form on the top before you flip them. This is the sign that they are cooking well. The outside turns golden while the inside stays fluffy, which is why they taste comforting with almost any topping you decide to put.
In many homes, these pancakes are a weekend breakfast idea, sometimes even made on weekdays when there is a bit more time. The taste is light, and since plant milk keeps them soft, children and adults both enjoy eating them. Some prefer maple syrup with fruits like banana or strawberry, while others keep it more Indian by adding jaggery syrup or even a spoon of peanut butter with sliced apple. Pancakes give good energy from the flour and also stay filling till lunch if paired with nuts or seeds on top.
The method is very simple to follow. You sift the flour with baking powder and a pinch of salt, add sugar, then pour in the plant milk slowly until the batter is smooth but not too thin. A hot pan with a little oil or vegan butter is enough to cook them. You pour a ladle, wait for bubbles, flip carefully, and after a few minutes, the pancake is ready. Stack them on a plate, drizzle syrup, and that is a breakfast which feels homely yet a little special.
They go well with chai, coffee, or even just a glass of warm milk for children. In some variations, people add cocoa powder for chocolate flavour, or a handful of blueberries in the batter, which makes every bite taste different. Pancakes are versatile, so you can make them plain or fancy depending on what you have in the kitchen.
