These plant-based pancakes are a delicious and healthy option for everyone, regardless of dietary preferences. Whether you’re vegan or simply looking for a nutritious choice, these pancakes are light, flavorful, and easily adaptable to meet various dietary needs.
Ingredients:
- 1 cup flour (or gluten-free alternative)
- 1 cup plant-based milk (such as almond, oat, or soy milk)
- 1 tablespoon baking powder
- 1 tablespoon olive oil or melted coconut oil
- 1 cup chopped or grated vegetables (carrots, zucchini, spinach)
- A pinch of salt and pepper
- Optional toppings: fresh herbs, avocado slices, or vegan cheese
Instructions:
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, salt, and pepper.
- Add the wet ingredients: Add the plant-based milk and olive oil, and mix until you have a smooth batter. If the batter is too thick, add a bit more milk.
- Fold in the vegetables: Stir in the chopped or grated vegetables until well combined.
- Cook the pancakes: Heat a pan over medium heat with a little oil. Pour 1/4 cup of the batter for each pancake and cook for 3-4 minutes on each side.
Tips:
- Make them gluten-free: Use a gluten-free flour like almond flour.
- Storage: Store leftover pancakes in the fridge for up to two days, and reheat when needed.
Final Thoughts:
These plant-based pancakes are easy to make, delicious, and healthy. They’ll quickly become a favorite for any meal!
