This vegan pancake recipe calls for ingredients you might have at hand at home and requires very little time to make. While you brew your morning coffee, the batch will be ready! It uses soy milk (or any other vegan milk substitute) as the liquid and the result is a batch of perfectly light and fluffy pancakes. Coconut milk gives a creamier texture, while almond or cashew milk adds a nutty flavor.

You can cook the pancakes in vegan margarine for a really decadent treat; our favorite vegan butter substitute is Earth Balance, but vegetable oil works well. Choose an oil that doesn't add too much to the flavor (like hazelnut or avocado), unless using coconut oil which will fill the pancakes with an amazing taste of coconut and a beautiful golden color.