Oh my gosh. I feel so hipster right now.

I made vegan pancakes using mexican vanilla and then shot them in my makeshift photography studio.
In my tiny, one-bedroom urban apartment.
While listening to my new favorite all female pandora station.

I know, I know.
If you call yourself a hipster that actually proves that you’re not, in fact, a hipster.
But still, I felt pretty dang hipster. Just sayin’.

Alright, about these pancakes. They’re amazing.
Think light, fluffy clouds of vegan delight oozing with sweet vanilla flavor, all doused in melted butter and warm maple syrup.

Yeah, they pack some serious breakfast gusto.

Sprinkle party! Ey oh.

But seriously you guys.
Sprinkles on pancakes?
Don’t ask questions, just do it.

Very Vanilla Vegan Pancakes
makes 8-10 pancakes | adapted from food.com

Ingredients

1 c flour {I used all purpose}
1 Tbsp sugar
2 Tbsp baking powder {no, not teaspoons}
pinch salt
1 c light vanilla soy milk {I used Silk}
1 Tbsp canola oil
1 Tbsp unsweetened applesauce
2 tsp Mexican vanilla {or any vanilla extract}

Method | Turn griddle to medium heat. Combine dry ingredients in a large bowl. In a separate bowl, combine the wet and then add them to the dry. Stir until just combined and no large lumps remain. Spoon about 1/3 c measurements onto the greased griddle. Carefully flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more. Serve with vegan butter and agave nectar or maple syrup. Or sprinkles, if you dare.

You know I went the peanut butter banana route. I can’t help myself.

These pancakes are my new favorites! They have that quintessential pancake fluffiness along with sweet cakey flavor that hardly requires any additional syrup. Plus, they’re vegan, which makes me all the more pleased about them.

And that does it. I hope you enjoy these lovelies as much as I did!

happy eating.