Puffy Pillow Pancakes
The fluffiest, puffiest vegan pancakes you'll ever make. A simple batter with flax, apple cider vinegar, and plenty of baking powder that puffs up into thick, golden, pillowy rounds.
Ingredients
- 1 1/2 cups all purpose flour
- 3 1/2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup unsweetened vegan milk (soy, almond or oat all work)
- 2 teaspoons apple cider vinegar
- 1 tablespoon ground flax seeds
- 1/2 cup water
- 3 tablespoons vegetable oil (canola, avocado or olive oil all work)
- 1/2 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.
- Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
- Pour the milk mixture into the center of the dry ingredients. Add the water, oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
- Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
- Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
- Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.
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