All the breakfast flavors and textures you love in every single bite! These Vegan "Bacon" Pancakes are moist, fluffy, salty, smoky, and sweet. Top with maple syrup for a forkful of breakfast bliss. Oil-free with a gluten-free option.
In a mixing bowl whisk together the flour, almond flour, sugar, baking powder, and salt. In a small bowl combine the soy milk, vinegar, and vanilla.
Pour the soy milk mixture into the dry ingredients. Use a large spoon to gently stir just until a lumpy batter forms. Careful not to overmix. Let stand for 2 to 3 minutes, then fold in the bacon bits.
Preheat a non-stick skillet or electric griddle over medium heat. Flick a bit of water onto the preheated surface. If it beads up and dances, the pan is fully preheated. Pour ⅓ cup of batter per pancake onto the pan/griddle. Flip the pancakes when bubbles appear across the top and the undersides are golden. Cook for another 90 seconds, or so, or until golden on both sides. You may need to adjust the heat slightly during cooking to get it just right.
Serve warm with plenty of maple syrup.
Notes
Whole-Grain Option
For a whole-grain option add the chopped soy curl bacon to these Oat Flour Pancakes or any other whole-grain pancake recipe.
Storage
Pancakes are best enjoyed fresh, but leftovers will keep for up to 4 days. Store in an airtight container in the refrigerator. Re-heat in the oven, skillet on stovetop, or briefly in the microwave.Pancakes also freeze well. Cool completely, place parchment paper between each pancake, and place in an airtight container. Thaw before reheating.Nutrition information is an estimate and based on ⅓ of the recipe, or approximately 2 pancakes.