January 2022 marks a full year since I switched 100% plant-based diet. And for a dude who loved steak, chicken, and pizza, it’s been a pretty hard transition. But one of the main keys to finding comparable alternatives to satisfy your cravings, so I’ll be posting the vegan recipes that have helped me stay vegan, which still being delicious and easy to make.
One of my big breakfast favorites has always been pancakes. And since I was cutting out butter, mike, and eggs, I had to look for an alternative recipe for light and fluffy pancakes. My wife has always had a great vegan recipe that she uses, but I wanted to get one under my belt to be self-sufficient. Here’s my recipe:
Ingredients
1 Cup. Flour
1 Cup. Rice Milk (or any milk alternative)
1 Tbsp. Baking Powder
1 Tbsp. Maple Syrup
1 Tbsp. Olive Oil
1 Tsp. Salt
1 Spn. Vegan Butter
Instructions
- Mix the dry ingredients (flour, baking powder and salt) in a bowl until evenly distributed.
- Add wet ingredients (milk, maple syrup, and olive oil) into your dry mixture.
- Slowly mix everything until it’s evenly mixed. Mix long enough to smooth out your mixture. You should be small bubbles, so don’t over mix the air out of the batter.
- Let sit uninterrupted for 10-15 minutes.
- Add a thin layer of vegan butter to a large pan on medium high heat while your batter settles.
- Once your pan is hot, spoon your batter into the pan, making your pancakes the size you’d like them.
- Let them cook for about 1-2 minutes and then flip to cook them on the other side.
- Serve with vegan butter and maple syrup.
