Vegan Bac'n Pancakes

close up of texture of fluffy gluten-free pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings:3 servings

Author: Lori Rasmussen, My Quiet Kitchen

These Vegan "Bacon" Pancakes are moist, fluffy, and the perfect blend of smoky, salty, and sweet! Top with maple syrup for a forkful of plant-based breakfast bliss. Oil-free with a gluten-free option.

Ingredients
US Customary | Metric

¾ cup unbleached all-purpose flour or a 1:1 gluten-free flour blend - I used King Arthur GF flour. See Notes for whole-grain option.
¼ cup almond flour
3 tablespoons organic cane sugar - Sweetness is important to balance the saltiness.
1 tablespoon baking powder
¼ teaspoon fine sea salt
¾ cup plus 2 tablespoons unsweetened soy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
¾ cup chopped homemade Vegan Bacon Bits - Can sub store-bought tempeh bacon or sausage crumbles
pure maple syrup - for serving

Instructions

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 bac'n pancakes warm with plenty of maple syrup.

Notes

Whole-grain option: Add the chopped vegan bacon bits to these Oat Flour Pancakes or any other whole-grain pancake recipe you like.

Storing: 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.

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