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EASY, Light & fluffy Vegan Pancakes

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Ingredients
for 10-12 pancakes

1 bag of Original Vicky Cakes Pancake & Waffle mix

1 vegan egg substitute (see options below)

1/4 cup of yogurt OR
1/4 cup applesauce OR
3 tablespoons of aquafaba

3/4 non-dairy milk (see options below)

soy milk OR
almond milk OR
coconut milk

4 tsps vanilla flavor

3 tbsps water

1 tbsp cooking oil

To replace dairy buttermilk with vegan buttermilk:

Mix 1 cup of soy milk and 2 tablespoons of apple cider vinegar (or lemon juice) and let sit for 5-10 minutes.

Cooking Instructions

Heat 1 tbsp of cooking oil in a skillet or griddle.
Mix 1 bag of dry Vicky Cakes Pancake & Waffle mix into a bowl, add one wet ingredient at a time, and stir.
Pour batter into hot skillet with mixing spoon. For thick pancakes, add more batter after pancake has formed.
Cook for 2-3 minutes and flip when batter bubbles up on top. Cook opposite side for 1 minute or until golden brown.

How to Mix The Ingredients
Making Vicky Cakes - Part 1

How to Cook Light & Fluffy Pancakes
Making Vicky Cakes - Part 2

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