Pancakes are the epitome of American breakfast comfort food. These pancakes are egg-less and dairy-free, so there’s not guilt in indulging in a tall stack off these fluffy pancakes.
The brown sugar syrup is a great replacement for the stuff they buy at the store since this is so cheap, easy, and simple. Just 2 ingredients and guess what they are? You got it! Water and sugar.
This pancake recipe yields 8 pancakes, so if you don’t plan on using all the batter at once, you can either cut the recipe in half, store the pancake mix in the fridge up to 2-4 days, or store the cooked pancakes in a zip lock bag to freeze for up to 2 months.
Meanwhile, the syrup recipe yields 1/2 cup of syrup which you can keep in an airtight container in the refrigerator for up to 1 month.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Fluffy Vegan Pancakes With Brown Sugar Syrup
Soft, fluffy pancakes using plant based ingredients you already have in your pantry.
– 1/4 cup brown sugar
– 1 ½ teaspoon baking powder
– ½ teaspoon baking soda
– ¼ cup vegan butter
– 1 tablespoon ground flax seed + 2 tablespoons warm water
– 1 cup plant based milk
– 1 teaspoon vanilla extract
– ¼ teaspoon salt
– 1 cup water
2. In a separate bowl, combine butter, sugar, flax egg, milk, and vanilla extract.
3. Combine the dry mixture to the wet mixture and combine.
4. Heat up a non-stick pan at low to medium, heat and add ¼ cup of mixture to the pan. Wait until bubbles have formed on top of the pancake and for the edges to discolor for the original batter color to flip. Your pancake should not be runny as you flip. Wait until the pancake has completely puffed down after the flip to transfer to a plate.
5. Assemble stacks.
2. Stir the mixture until it starts to bubble.
3. Once the mixture is bubbling, about 20 minutes, you can remove from the heat and allow to cool.
4. Once it has cooled to room temperature, pour on pancakes.