Welcome to today’s culinary adventure where we’ll be diving into a delightful and health-conscious treat that’s perfect for starting your day with a burst of energy and goodness. Today, we’re talking about ACV Vegan Pancakes, a dish that combines the tangy zest of apple cider vinegar with the wholesome, plant-based ingredients of vegan cuisine. This unique combination not only satisfies your taste buds but also packs a nutritional punch that will keep you fueled throughout the morning. Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, these pancakes are sure to become a new favorite.
Ingredients List
– 1 cup all-purpose flour (or gluten-free alternative)
– 1 tablespoon sugar (coconut sugar for a healthier option)
– 2 teaspoons baking powder – 1/2 teaspoon salt
– 1 cup almond milk (or any plant-based milk of your choice)
– 2 tablespoons apple cider vinegar (ACV) – 1 teaspoon vanilla extract
– 2 tablespoons coconut oil (melted, plus extra for cooking)
Instructions
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This dry mix is the foundation of our ACV Vegan Pancakes, setting the stage for a fluffy and delightful texture.
2. In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes. This is where the magic happens, as the mixture curdles and thickens, thanks to the ACV, creating a vegan “buttermilk” that adds lightness and tang to the pancakes.
3. Stir in the vanilla extract and melted coconut oil into the “buttermilk” mixture, ensuring a rich and aromatic flavor that complements the tangy notes of the ACV beautifully.
4. Pour the wet ingredients into the dry ingredients, mixing until just combined. Remember, a few lumps are okay; overmixing will take away from the fluffiness we’re aiming for.
5. Heat a non-stick skillet or griddle over medium heat and brush with a little coconut oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Cooking Time & Servings
Total cooking time: 20 minutes Servings: Makes about 8 pancakes
Nutritional Information
These ACV Vegan Pancakes not only tantalize your taste buds but also offer a wholesome start to your day. Apple cider vinegar is renowned for its health benefits, including aiding digestion and improving insulin sensitivity. Combined with the heart-healthy fats from coconut oil and the fiber from the flour, these pancakes are a nutrient-packed choice for anyone looking to maintain a balanced diet.
Nutritional value per serving (1 pancake):
- Calories: 135
- Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Sugar: 2g
Tips and Tricks
– For an extra fluffy pancake, let the batter rest for about 5 minutes before cooking. This allows the baking powder to activate fully, creating an even lighter texture.
– Feel free to add mix-ins or toppings to suit your taste. Fresh berries, sliced bananas, or a sprinkle of cinnamon can add a delightful twist to your pancakes.
– If you’re avoiding oil, you can cook the pancakes on a non-stick pan without additional fat, though a light brush of coconut oil adds a subtle flavor and golden crust.
In conclusion…
This recipe not only tantalizes your taste buds but also offers a delightful way to start your day on a healthy note. ACV Vegan Pancakes are a testament to how delicious and varied a plant-based diet can be, proving that you don’t have to compromise on flavor to enjoy a nutritious meal. So, why not whip up a batch this weekend and start your morning with a plate full of pancake perfection?
Frequently Asked Questions
Can I use a different type of flour? Yes, you can substitute all-purpose flour with any gluten-free flour blend or oat flour for a gluten-free option.
How can I make these pancakes sweet without sugar? You can omit the sugar and top your pancakes with pure maple syrup or agave nectar for a naturally sweet treat.
Can I make the batter ahead of time? It’s best to make the batter and cook the pancakes immediately to ensure they’re fluffy and light. The reaction between the baking powder and ACV begins as soon as they mix.
How can I store leftover pancakes? Cool the pancakes completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or a pan for a quick breakfast.
Can I freeze these pancakes? Yes, place the cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They can be frozen for up to 2 months and reheated in a toaster or oven.
ACV Vegan Pancakes
Ingredients
- – 1 cup all-purpose flour or gluten-free alternative
- – 1 tablespoon sugar coconut sugar for a healthier option
- – 2 teaspoons baking powder – 1/2 teaspoon salt
- – 1 cup almond milk or any plant-based milk of your choice
- – 2 tablespoons apple cider vinegar ACV – 1 teaspoon vanilla extract
- – 2 tablespoons coconut oil melted, plus extra for cooking
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This dry mix is the foundation of our ACV Vegan Pancakes, setting the stage for a fluffy and delightful texture.
- In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes. This is where the magic happens, as the mixture curdles and thickens, thanks to the ACV, creating a vegan “buttermilk” that adds lightness and tang to the pancakes.
- Stir in the vanilla extract and melted coconut oil into the “buttermilk” mixture, ensuring a rich and aromatic flavor that complements the tangy notes of the ACV beautifully.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Remember, a few lumps are okay; overmixing will take away from the fluffiness we’re aiming for.
- Heat a non-stick skillet or griddle over medium heat and brush with a little coconut oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.