How To Make Easy Vegan Pancakes without Eggs and Milk

Step 1

Whisk together the dry ingredients in a large bowl. Whisk the flour, baking powder, and salt together in a large bowl.

Step 2

Add the wet ingredients and whisk until smooth. Add the maple syrup or sugar, melted coconut oil, and milk, and whisk until smooth.

Step 3

Set the batter aside while you heat a pan. Set the batter aside for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.

Step 4

Fry the pancakes for 2 to 3 minutes per side, 3 pancakes at a time. Add 1 teaspoon vegetable or coconut oil to the pan and swirl the pan to coat the bottom. Add 2-tablespoon portions of the batter to the pan, cooking about 3 per batch. Cook on the first side until bubbles appear on the surface and the edges begin to look dry.

Step 5

Flip and cook for another 2 to 3 minutes, then transfer to a warm oven or plate. Using a flat spatula, flip the pancakes and cook for 2 to 3 minutes more. Transfer to a plate or into a 200°F oven to keep warm. Repeat cooking the remaining batter, adding more oil to the pan as needed.