Vegan Pancakes

Homemade pancakes are so easy. So easy! Once you give a homemade batch a try, you will never go back to a box mix.

Pancakes are a go-to breakfast, lunch, or dinner in our house. I usually make a double or triple batch for lunch or dinner and freeze all the leftovers. It is so easy to reheat frozen pancakes in the oven for a yummy hot breakfast for my kids. Again, so easy!

While this is not my usual go-to pancake recipe, it is a variation of my usual that is both vegan and allergy-friendly.

Ready to give it a try?

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Step 1: Wash your hands with soap and warm water. Gather your ingredients:

• 2 cups all-purpose flour

• 3 Tablespoons sugar

• 2 Tablespoons baking powder

• 1/2 teaspoon salt

• 1/4 cup canola oil

• 2 cups unsweetened almond milk

• 1 Tablespoon coconut oil or non-stick cooking spray

Step 2: Preheat griddle to 325°F.

Step 3: In a large bowl, whisk flour, sugar, baking powder, and salt.

Step 4: Add oil and milk to flour mixture. Whisk until evenly combined, taking care not to over-stir.

Step 5: Lightly grease griddle with coconut oil or non=stick cooking spray.

Step 6: Use a 1/4 cup measure to pour each pancake on the griddle.

Step 7: Flip pancakes once edges form, the base is a golden brown, and the surface is no longer forming new bubbles.

Step 8: Cook for 1-2 more minutes, until pancakes are cooked through and golden brown on the second side. Remove from the griddle and serve!

To freeze:

Allow pancakes to cool and then place in plastic freezer bag, vacuum sealer pouch. Carefully remove air from freezer bag before sealing or use a food vacuum sealer. A glass freezer-safe container can be used if pancakes are cooled to room temperature before freezing. Label container and freeze up to three months.

To reheat, bake frozen pancakes at 300°F for 8-10 minutes.