Vegan Belgian Pancakes
Start your morning off with a delightful stack of fluffy Vegan Belgian Pancakes, a plant-based twist on the classic breakfast favorite! Made with simple pantry staples like all-purpose flour, plant-based milk, and a touch of apple cider vinegar for the perfect vegan buttermilk, these pancakes are incredibly light, golden, and packed with flavor. The addition of vanilla and melted coconut oil enhances their richness, creating a decadent yet vegan-friendly treat. Whether you top them with fresh fruit, a drizzle of maple syrup, or a dollop of vegan whipped cream, these pancakes are sure to become a staple in your breakfast rotation. Ready in just 30 minutes and perfect for brunch gatherings or cozy mornings, this recipe proves that indulgence and cruelty-free cooking can go hand-in-hand! Keywords: vegan Belgian pancakes, fluffy vegan pancakes, plant-based breakfast, dairy-free pancakes, vegan buttermilk recipe.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons sugar
- 1 cup plant-based milk (e.g., almond, soy, oat)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 0.25 teaspoon salt
- 2 tablespoons vegan butter or oil for greasing
Directions
Step 1
In a small bowl, combine the plant-based milk and apple cider vinegar. Stir and set aside for 5 minutes to allow the mixture to curdle and form a vegan buttermilk.
Step 2
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well-mixed.
Step 3
Add the vegan buttermilk, vanilla extract, and melted coconut oil to the dry ingredients. Mix gently until just combined, being careful not to overmix. A few lumps are fine.
Step 4
Let the batter rest for about 5 minutes to allow the baking powder to activate and the batter to thicken slightly.
Step 5
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegan butter or oil.
Step 6
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Step 7
Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
Step 8
Remove pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more vegan butter or oil as needed to prevent sticking.
Step 9
Serve the vegan Belgian pancakes hot, with your favorite toppings like maple syrup, fresh fruit, or vegan whipped cream.
Nutrition Facts
| Serving size | (458.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1054.7 |
| Total Fat 53.3g | 0% |
| Saturated Fat 28.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1548.8mg | 0% |
| Total Carbohydrate 128.4g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 32.0g | |
| Protein 14.4g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 317.5mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 291.7mg | 0% |
Source of Calories