easy vegan pancakes

If you're looking for vegan and or gluten-free pancakes that taste delicious and don't require much time, then this easy recipe is perfect for you.

Vegan Banana Pancakes

bananas

tsp baking powder

almond milk

regular or gluten-free all-purpose flour

Vegan butter

vanilla

cinnamon

maple syrup

Make the batter

Mash the ripe bananas and mix them with almond milk, baking powder, and optional ingredients. Then, mix in the flour. The batter will be slightly lumpy, which is ok!

Cook pancakes

Heat a skillet to medium and add a little (vegan ) butter. Once it's melted and begins to bubble, scoop in 3-4 tbsp of the batter per pancake. Cook until bubbles form on the top and then flip. They should be golden brown!

A vegan version of a traditional Norwegian waffle recipe. Vaffler are softer and fluffier than American waffles, and they&#039;re lightly spiced with cardamom and topped with a dollop of sour cream and a swirl of sweet strawberry jam. So delicious! I hope you enjoy!

Norwegian Style Vegan Waffle Recipe

tbsp ground flax seeds

water

almond milk (unsweetened)

tsp apple cider vinegar

tbsp melted coconut oil

flour

baking powder

cardamom

tsp kosher salt

vegan butter (for greasing the waffle iron)

strawberry jam

sour cream or plain vegan yogurt

In a small bowl, mix together the ground flax seeds and water. Stir and set aside to thicken. About 10 mins. In the meantime prep the rest of the ingredients.

MAKE THE FLAX &quot;EGG&quot;

Combine the almond milk and vinegar together, stir, and set aside to curdle.

MAKE THE &quot;BUTTERMILK&quot;

Add all of the dry ingredeints to a large mixing bowl. Mix well with a fork or a whisk and then add the curdled buttermilk, thickened flax egg, and vanilla. Stir to combine, but do not overmix. Lumps are ok.

Add the melted coconut oil and maple syurp, mix until incorporated then let the batter rest at room temp for 15 minutes. I use this time to pour myself a cup of coffee and take out the vegan sour cream and strawberry jam to serve on top of the waffles when they&#039;re ready 😊Note: for waffles that are a little crispier, sub granulated cane sugar instead of maple syrup and add it into the dry ingredients before adding the wet ingredients.

MIX THE DRY INGREDIENTS

When the waffle iron is warm, spoon the batter into the center. Do not overfill. Then close and cook until golden brown. Tip: Let them brown into an even golden brown color. Try to resist the urge to remove the waffle right when it shows the first sign of browning. You want an even, lightly golden hue all over the surface of each waffle.

Warm the waffle iron according to the manufacture&#039;s instructions. I like to lightly grease the iron with some melted refined coconut oil or melted vegan butter. My Norwegian Grandma always used butter so I often to do that do the flavor.

Serve these waffles while still warm with a dollop of vegan sour cream or (my favorite) plain unsweeteend almond milk yogurt. Then add a spoonful of strawberry or lingonberry jam on top and enjoy! 😊

Serve

These savoury green onion and spinach pancakes are super delicious and healthy!! Make a big stack of the regular or gluten-free version and top it off with tons of fresh veggies. Whatever you do, don&#39;t forget the spicy-sweet drizzle!

Savoury Green Pancake Recipe (vegan)

oil (optional)

garlic,

green onions, sliced

spinach, rough chop

cilantro, chopped

green chilies, thinly sliced (optional)

flour*

milk (plus more for thinning)

apple cider vinegar

chickpea flour

yeast

onion powder

dry oregano

coriander spice

salt and coarse black pepper

tahini

water (plus more for thinning)

soy sauce (tamari)

rice wine vinegar

sriracha

avocados,

cherry tomatoes, halved

sesame seeds

Place all sauce ingredients into a jar with a lid and shake to incorporate. Set aside.

Chop any veggies you choose for the topping, eg. tomatoes, avocados, etc.

Making the Sauce and Garnishes

Rough chop spinach, slice green onions, chop cilantro, and green chilis if using.

Add oil to the bottom of a cast iron (or non-stick) heavy bottom skillet, heat over medium-high until it shimmers. Skip if oil-free.

Add garlic, green onions, and jalapenos if using. Season with a good pinch of coarse ground sea salt. *use a splash of water as needed if oil-free

Cook over medium-high heat for a minute or two while the onions sizzle and cook.

Stir in the spinach until it wilts (2-3 minutes). Remove from heat, stir in cilantro, and transfer to a bowl.

Pancake Ingredients (both options)

In a medium mixing bowl add the flour, baking powder, milk*, apple cider vinegar, S&amp;P, whisk until smooth. *Any plant-based milk will work, I&#039;ve used oat and soy.

Stir in the green onion-spinach-cilantro mixture.

Batter Tip: the batter is medium thick, if it&#039;s too thick, add a tablespoonful of milk or water to thin out (but not too much!).

AP Flour Pancake Batter Version (self-rising flour recipe in Notes)

Add chickpea flour, nutritional yeast, spices (onion powder, dry oregano, coriander spice, s&amp;p) to a medium bowl. 

Add the tahini and 3/4 cup water* - whisk until fully incorporated.

Batter Tip: If too thick, add a tablespoonful of water at a time until thick pancake batter consistency is met.

Chickpea Batter (gluten-free option)

Heat a tablespoonful of oil* in a cast iron or heavy bottom frying pan over medium-high heat until it shimmers. (Use non-stick pan if oil-free.)*or spray with cooking oil

Add a 2-4 tablespoon scoop of batter to the pan, cook for about 2 minutes until puffed up and golden. Other visual cues: the edges will start to look cooked and you may see bubbles form on the surface.

Flip and cook until golden on the other side. Another 2-3 minutes.

Transfer to a serving plate then continue cooking pancakes until all the batter is used up.

You may need to add more oil each batch if you are using a cast iron.

For the oil-free version, use a non-stick pan and skip the oil.

Frying the Pancakes

To serve, pass extra green onion slices, chopped cilantro, avocado chunks, cherry tomato halves, and a bowl of spicy sauce for dipping or drizzling.

To Serve

Fluffy Vegan Pancakes are light, so fluffy, and made with very simple pantry ingredients! They&#039;re bound to become one of your favorite easy breakfasts, and are great for meal prep, too.

Vegan Pancakes

soy milk ((240 milliliters)

all-purpose flour ((120 grams))

baking powder ((14.4 grams))

sea salt ((2.8 grams))

sugar

vanilla extract (or vanilla paste)

vegan butter

Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.

In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.

Add the sugar, vanilla extract ,melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It&#39;s okay (and normal) to have some lumps. Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.

Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.

Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.

Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.

Enjoy!

Great recipe!! The pancakes were amazing :)

My son has milk and egg allergies so this is my go to recipe for pancakes. It’s an easy recipe and they always come out good! 

We have a tradition of making pancakes on Christmas Day and usually just use the mix in the box. This year I wanted to try my hand at making from scratch and came upon this recipe. WOW! These are great! It took a lot longer than 15 minutes prep and 15 minutes cook time, but I am a very slow cook. :D  I also didn't get 6 pancakes out of it but that's okay. I just made a second batch of batter!
Husband loved these. They are super fluffy and so delicious. No reason to go back to box mix ever again!

these are fabulous. I don't miss eggs at all. They taste great and are definitely fluffy. They just might be the best I've ever made and I'm a grandma of 11.

Light and fluffy! These are the best vegan pancakes I’ve tried 

these are so fluffy and light. my only alteration is  double the recipe. They are a big hit!

Have made these multiple times and they’re the best! Thank you!

I recently turned vegan. Found your recipe whilst on holiday in Egypt. Taught the chef how to make it and first attempt of mine came out superb! Thank you so much these were so fluffy and the chef now said he can make it going forward for his special diet guests too. 

Can send you a photo if you would like too lol. 

https://videos.scriptwrapper.com/807/ghwaormo0hmcumaigsap/original/video.mp4

These Homemade Vegan Pancakes are light, so fluffy, and made with very simple pantry ingredients! They’re bound to become one of your favorite easy breakfasts, and are great for meal prep, too.

Vegan Pancakes – Fluffy & Homemade

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