Vegan Pancakes

1. 1

   Preheat the oven to 250 degrees F. Whisk together the flour, sugar, baking powder and 1 teaspoon salt in a medium bowl.

2. 2

   Whisk together the soy milk, coconut oil and vanilla in a second medium bowl (don't worry if the coconut oil clumps).

3. 3

   Add the soy milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps).

4. 4

   Heat a nonstick griddle or large nonstick skillet over medium-low heat.

5. 5

   Add 1 teaspoon of the vegetable oil.

6. 6

   Once the pan is hot, add three 1/4-cup mounds of batter, evenly spaced, and cook until the pancakes begin to bubble and are golden brown, 4 to 5 minutes.

7. 7

   Carefully flip the pancakes and cook until the underside is golden brown and the pancakes are cooked through, 3 to 4 minutes (adjust the heat as necessary for consistent browning).

8. 8

   Repeat with the remaining vegetable oil and batter.

9. 9

   Transfer the cooked pancakes to the oven to keep warm.

10. 10

    Serve 2 per person with maple syrup, nut butter, jam or your favorite topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.