• Frying pan
• Spatula
• Cooking spray
• 1 cup flour
• 1 tablespoon sugar
• 2 tablespoons baking powder
• 1/8 teaspoon salt
• 1 cup soy milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla
• 2 tablespoons vegetable oil

Start by mixing the flour (try whole wheat if you want to be extra health-conscious!), baking powder, and salt together in a bowl until it’s dispersed evenly. Then, slowly pour in the soy milk, maple syrup, and vanilla, whisking the mixture until it’s totally lump-free.

Next, turn on your stove to medium heat and grab your frying pan. Before heating it up, be sure to spray it with a layer of cooking spray for easy flipping. Then, use a large spoon to scoop a dollop of the pancake batter onto the hot pan. Be sure to wait until bubbles appear before flipping—it should be about three minutes. When they do, use the spatula to flip it and cook the other side. If you haven’t flipped many pancakes, consider starting out small.

If you want a bit more texture in your pancake, consider this trick: Remove the maple syrup and vanilla altogether and put in just 1/3 of a cup of flour versus the entire cup. Then, add one cup of rolled oats, a banana, and two teaspoons of chia seeds to the batter. The consistency is a little bit less true to traditional pancakes, but it makes for a delicious cruelty-free breakfast that is absolutely worth trying.

To make this healthy meal even more impressive, invest in some delicious vegan toppings like bananas, strawberries, maple syrup, powdered sugar, soy yogurt, fresh jam and cashew or almond butter.

https://www.chowhound.com/food-news/202756/vegan-pancakes-are-no-longer-an-impossible-feat/