A perfect breakfast for a Sunday (or any day), these hotcakes are sweetened with maple syrup and topped with fresh berries. The apple cider vinegar, cornstarch, and baking powder help to make these light and fluffy. You must give them a try, and you won’t be missing any eggs that are traditionally put into pancakes. I added cinnamon to the batter, but you can really add any flavoring you prefer, and even putting lemon or orange zest would brighten up the palette of these pancakes. Make sure you add extra maple syrup over everything and don’t be stingy with it!
Try out my other latest breakfast recipe – Bittersweet Chocolate & Almond Scones.
Vegan Fluffy Maple PancakesPrint Recipe
- 1 1/2 cups all-purpose flour
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 6 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 cup almond milk
- 1 tbsp melted coconut oil
- Fresh berries
In a medium bowl, mix the dry ingredients and then add the wet ingredients.
Using a whisk, or fork, combine all the ingredients until the mixture is thick but still runny.
Heat a frying pan over medium heat. Use a coconut oil spray to oil the pan, or use a little bit of oil.
Using a 1/4 cup, pour the batter into the pan and cook for up to 1 minute on the first side. You will know the pancake is ready to flip when there are air bubbles around the edges and a few in the center.
Repeat with all the batter.
Top with fresh berries, maple syrup, and/or powdered sugar.
Serve, and enjoy the pancakes!