The Best Fluffy Vegan Pancakes

I don't know about you but I love pancakes but they were one of the hardest things for me to learn how to make for breakfast. There truly is an art to accomplishing the perfect batter consistency and knowing when to flip these bad boys on the stove but this recipe is pretty much full proof for me and I can whip these up pretty quick for a lazy Sunday Brunch at home. 

I also love a good compote! A few years ago my mom, sister, and I went on a Norwegian cruise with the best breakfast buffet (pre-vegan days) but one of my favorite things to eat at the buffet was the compote to top off my waffles and pancakes. I now have it as a staple when I make waffles and pancakes at home...plus it just makes them look even more delicious!

Note: This recipe can be made gluten free if you swap the all purpose flour for a gluten free flour. I prefer to use Bob’s Red Mill 1:1. Also, if you’d like to make this recipe nut free if you or someone you are making these for has an allergen, you can swap the almond milk out for coconut or oat milk.

Ingredients

• 2 1/2 cup flour (gluten-free flour works too, they just won't come out as fluffy as with all-purpose flour)

• 2 tsp baking powder

• 3 tbsp can sugar

• 1/2 tsp sea salt

• 1 tsp ground cinnamon

• 2tbs coconut oil

• 1 tsp vanilla extract

• 1 tbsp apple cider vinegar

• 2 tbsp melted vegan butter (I use Earth Balance)

• 1 cup almond milk

• 1/2 cup water.

Instructions:

Mix dry ingredients together in a bowl

In a separate bowl, whisk together almond milk and apple cider vinegar together. Let the mixture sit for about 5-10 minutes. Then pour together your remaining wet ingredients together and mix.

Combine together dry ingredients and wet ingredients. Mix until your batter is smooth without any clumps. 

Warm your skillet or pan to medium heat.

*Tip: You can use cooking spray on your pans to cook your pancakes but I personally like to use the vegan butter to cook my pancakes in. It makes them a little crispy :) 

I like to use a 1/4 measuring cup for the perfect amount of pancake batter to pour into my pan or griddle. Flip when you start to see your batter bubbling (this means the side of your pancake that is cooking should be nice and golden brown).

For the compote: 

1 cup maple syrup 

1/4 cup brown sugar

1/2 cup blueberries or sliced bananas

Mix together over the stove on medium to low heat. Serve over pancakes and sprinkle some powdered sugar, hemp hearts, and my personal favorite, peanut butter, to make it real fancy! 

Enjoy!