Ingredients
Scale
- 3 cups all-purpose flour (or whole wheat pastry flour)
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup organic cane sugar or maple syrup
- 2 1/2 cups unsweetened almond or soy milk
- 1 tablespoon apple cider vinegar
- 1/4 cup melted coconut oil or vegan butter
- 1 teaspoon vanilla extract
- Optional toppings: Fresh blueberries, strawberries, chocolate chips, or sliced bananas
Instructions
- Preheat your oven to 425°F (220°C). Grease a standard 18×13 inch rimmed baking sheet (half-sheet pan) generously with vegan butter or line it with parchment paper. In a small bowl, whisk the plant milk and apple cider vinegar together. Let it sit for 5 minutes to create a vegan “buttermilk.” This step is crucial for achieving that signature pancake lift and tang.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Pour the vegan buttermilk, melted coconut oil, and vanilla extract into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are perfectly fine. Pour the batter onto the prepared baking sheet and spread it evenly to the edges. Sprinkle your favorite toppings across the surface. Bake for 15 minutes or until the top is golden brown and a toothpick comes out clean.
- Remove the pan from the oven and let it cool for two to three minutes. This makes the pancake easier to slice. Use a knife or a pizza cutter to divide the sheet into 8 large squares or 16 smaller rectangles. Lift the squares out with a spatula and stack them on plates. Serve immediately with a generous drizzle of pure maple syrup, a dollop of vegan whipped cream, or extra fresh fruit.
- Cook Time: 25 minutes