vegan pancakes

Make this great base for vegan pancakes: use your favourite plant-based milk, and add vegan choc chips, blueberries, or anything else you fancy

Easy vegan pancakes

self-raising flour

tsp baking powder

tbsp sugar(any kind)

tbsp vanilla extract

tbsp vegetable oilfor cooking

bananaslices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk&nbsp;until you get a smooth, thick batter.

Heat a little of the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are&nbsp;appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.&nbsp;

Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.&nbsp;

The best vegan pancake recipe on the internet! These fluffy vegan pancakes are easy to make, can be made thick or thinner, and are perfect for adding your favorite mix-ins and toppings. They&#039;ll truly be a new family favorite!

Fluffy Vegan Pancakes

For the dry ingredients:

all purpose flour*

baking powder

salt

For the wet ingredients:

flaxseed meal

apple cider vinegar

coconut sugar (or regular sugar)

vanilla extract

almond extract

Optional mix-ins:

flour

chocolate

For greasing the skillet

Coconut oil butter,

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

In a separate large bowl, mix together the flaxseed meal, apple cider vinegar, sugar, melted coconut oil, vanilla and almond extract until it comes together. Slowly whisk in the almond milk.

Add the dry ingredients to the wet ingredients and mix until a batter forms; it doesn’t need to be perfectly smooth. Stir in any mix-ins you are using, if you are using any. If you want the batter to be thinner, add in another tablespoon of almond milk. Do not overmix.

Lightly coat a griddle with oil and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 3-4 minutes until pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally start on medium heat, then decrease to medium low later so that my pancakes don&#039;t burn.

Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 large pancakes total.

Vegan Chocolate Crepes

plain flour

tbsp agave syrup/honey (if not vegan)

oat milk

tbsp cacao/cocoa powder

Coconut oil

Serving suggestion: fresh berries & extra agave to drizzle

Mary’s Note: Sparkling water keeps these easy pancakes light and fluffy. Use all whole-wheat pastry flour for heartier cakes—you’ll be surprised at how light they remain. My grandson, Jaysen, and I prefer these plain, but a little pure maple syrup or applesauce on top is good, too.

McDougall's Fluffy Pancakes

whole-wheat pastry flour

unbleached all-purpose flour ((or whole-wheat pastry flour))

Ener-G Egg Replacer

bananas ((2 to 3 bananas))

soy milk or rice milk

sparkling water

Sunsweet Lighter Bake ((see note below))

lemon juice

blueberries ((optional))

Mix together the whole-wheat and all-purpose flours, baking powder, and salt in a medium bowl.

In another medium bowl, whisk the Egg Replacer with 1/4 cup warm water until frothy. Add the bananas, mixing well. Add the soy milk, sparkling water, Lighter Bake, and lemon juice until well mixed. Stir the banana mixture into the dry ingredients just until combined. Gently stir in the blueberries, if you are using them.

Heat a nonstick griddle over medium heat. When it is hot, ladle pancakes onto the griddle, using 1/4 cup per pancake, allowing space for them to spread. When bubbles form on the surface, use a spatula to flip them over. Cook until lightly browned. Repeat with the remaining batter.

Serve immediately.

Made with protein-rich chickpea flour and naturally sweetened, these Healthy Chocolate Chickpea Flour Pancakes will quickly become a staple in your house!

Healthy Chocolate Chickpea Flour Pancakes

non-dairy milk

medium-sized bananas

maple syrup

coconut oil

vanilla

chickpea flour*

cocoa powder

baking soda

sea salt

PREP: Start by warming the cup of milk...

PREP: Start by warming the cup of milk in the microwave for a few seconds until room temperature. This will keep the coconut oil from turning solid when added to the wet ingredients.

PANCAKES: In a large mixing bowl, mash the...

PANCAKES: In a large mixing bowl, mash the two ripe bananas until fairly smooth. Add in the room temperature milk, maple syrup, coconut oil, apple cider vinegar and vanilla and whisk until combined.

Add in the remaining ingredients and whisk until...

Add in the remaining ingredients and whisk until smooth and no large lumps remain.

COOK: Cook the pancakes on a non-stick skillet...

COOK: Cook the pancakes on a non-stick skillet over medium heat. I use a 1/3 cup measurer (not completely full) to scoop up the batter and pour it on the skillet. Allow bubbles to form around the edges before flipping. You'll know the pancakes are ready to flip when it's easy to slide a spatula underneath. If it gets stuck, allow the pancakes to cook a little longer. Continue this process until all the batter has been used.

SERVE: Serve the pancakes with nut butter, fruit,...

SERVE: Serve the pancakes with nut butter, fruit, granola, maple syrup, etc.

STORE: Store any leftovers in the fridge for...

STORE: Store any leftovers in the fridge for a few days or freeze for later!

https://www.youtube.com/watch?v=jJ_zGTn18To

Y'all need to make these! They're so so good and healthy enough for anytime of day. My husband and daughter both love them...and of course I do too! Let me know if you try them out!

Healthy Chocolate Chickpea Flour Pancakes!!
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Healthy Chocolate Chickpea Flour Pancakes | VEGAN + GLUTEN FREE!

The BEST and fluffiest vegan pancakes made with just 6 easy pantry staples you probably have on hand right now! Made in 1 bowl, the recipe can easily doubled, tripled or even quadrupled.

Simple Vegan Pancakes

all purpose flour (*see notes for options)

sugar

soy milk (*or use almond, oat or coconut milk)

water

canola oil (*may omit oil

In a large bowl, whisk together the flour, baking powder, salt and sugar.&nbsp;

Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.

Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.

Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.

https://content.jwplatform.com/videos/zhJyCZvD.mp4

The BEST and fluffiest vegan pancakes made with just 6 easy pantry staples you probably have on hand right now! Made in 1 bowl.

The best, fluffiest vegan pancakes! Super easy with simple ingredients. Get ready to enjoy a stack of the best pancakes you've ever tasted! 

Vegan Pancakes

(156 grams) All Purpose Flour*

Tbsp White Granulated Sugar

Tbsp Baking Powder*

Salt

(180 milliliters) Soy Milk*

Flax Egg (1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water)

Tbsp Coconut Oil (plus more for frying)*

Sift the flour into a mixing bowl and add the sugar, baking powder and salt. Mix together.

Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute or so to thicken.

Add the soy milk (or other non-dairy milk), flax egg and coconut oil to the dry ingredients and mix in.

Heat up a pan and grease lightly with a little coconut oil.

The pan should be very hot, but not smoking, before you pour in your first batch of batter.

Add batter to the pan in roughly 1/4 cup measures.

You will see small bubbles appear on the surface of the pancakes and the edges will dry, that is when it&#8217;s time to flip over onto the other side.

Brilliant!  The pancake batter was just-enough sweet:)  Also, the olive oil I used complemented the batter nicely:)  More pancakes please! 

Mahalo nui loa,
(Thank you So Much)
Jamie

I've tried countless different vegan pancake recipes and none of them ever seemed to work out. I had given up hope that vegan pancakes had the possibility to taste good. Thus, I had no expectations for this recipe either, especially seeing as how the batter was so much more thick than any pancake I've ever made, but I still gave it a try... Imagine my surprise when they came out amazing! My husband loved them, too!

Such delicious pancakes and so easy to make! The only changes I made were adding 1 tsp of vanilla extract along with using a chia egg instead of a flax egg. These pancakes were, chef kiss, delicious!

These were great! I added a teaspoon of vanilla extract and a little less sugar and they were delicious!

I am so grateful to have come across this pancake recipe!! I tried a Tasty recipe, thinking that they are the all-mighty at all things cooking. And they were absolutely disgusting!! Very dense and chewy but not fluffy like they claimed. I thought that if those were Tasty's pancakes, then I must have to give up on vegan pancakes as a whole. The joy I felt when eating these FLUFFY pancakes... thank you all so much!! As a sweets lover, I cannot thank you enough.

Delicious. Had to add a lot more soy milk than recipe called for. Added apple slices to batter as well. Delicious!!

We love this recipe, it’s one of the easiest and tastiest batters to make, even our little George helps to make it. Works excellently with an all purpose gluten free flour. Pancakes by Jaye and Alison for the win ????

Another perfect recipe. Thank you.

P.S still hoping you release a full cookbook one day :)

Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender.  This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast!&nbsp;

The Best Vegan Banana Pancakes

240 ml / 1 cup unsweetened non dairy milk

banana,

baking soda ((bicarbonate of soda in the UK))

cinnamon

nutmeg

Add all of the ingredients to a blender&nbsp;. It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients.&nbsp;If you don't have a blender you can make them by hand. I will include instructions at the end.&nbsp;

Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute.&nbsp;

Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 °f) or use&nbsp; a skillet or frying pan .

Lightly grease (with a little oil or vegan butter)  the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.

Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately.&nbsp;

Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well.&nbsp;

Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.&nbsp;

To make by hand:

https://content.jwplatform.com/videos/9fsJiaQD.mp4

Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender.  This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast!

These Cinnamon Roll Pancakes are thick, fluffy, perfectly spiced and subtly sweet! Try them out for a cozy vegan and gluten-free breakfast treat.

Vegan Cinnamon Roll Pancakes

flax

(470 ml) plain soy milk

(180 g) oat flour *see notes

(130 g) brown rice flour

cinnamon, divided

almond butter

Prep

Create the flax &#8220;eggs&#8221; by combining the flax with 5 tablespoons of water in a small bowl and mix well. Add the apple cider vinegar to the soy mil and swirl to curdle and form vegan &#8220;buttermilk&#8221;; let both mixtures sit for at least 5 minutes.

Dry Ingredients

In the meantime, whisk the oat flour, brown rice flour, baking powder, salt, and 1 teaspoon of cinnamon together in a large bowl. Form a well in the center of the bowl.

Wet Ingredients

in a separate bowl combine the flax, milk, 2 tablespoons of maple syrup, and vanilla together. Add this to the center of the dry ingredients, then mix well. The batter should look slightly runny, but will thicken in a few minutes. If your batter is too thick, add additional milk in 1 tablespoon increments.

Cinnamon Swirl

Mix the almond butter with 2 tablespoons of maple syrup, 2 teaspoons of cinnamon, and a small pinch of salt until a thick paste forms. Scoop this into a piping bag (or ziploc w/ the corner cut) and set aside.

Bake: 

warm a large pan or skillet over medium heat and grease with cooking spray or oil/butter of your choice. Pour about 1/3 of the batter onto the skillet to form each pancake. Once the edges have set, carefully pipe a cinnamon &#8220;swirl&#8221; over each pancake. Cook for 2-3 minutes total on this side, then flip the pancake and cook for an additional 2-3 minutes. Carefully remove the pancake from the pan (so as not to damage the swirl), and transfer to a cooling rack or baking tray, swirl side up. Repeat with the remaining batter; this recipe should make around 12 pancakes in total.

Serve

serve the pancakes with a maple syrup or icing sugar, then serve warm. Store any leftovers in the fridge for up to 5 days, or in the freezer for up to 1 month.

My family loved this! I really loved cinnamon, so I added quite a bit more in the almond butter sauce... plus a little more maple syrup to keep the consistency thin enough. Otherwise, I thought this recipe hit all the right notes!

So delicious! Even without the cinnamon swirl, there's a good vegan, GF pancake base here which you can add berries, chocolate, or more banana into- so so tasty. I will use this recipe again and definitely recommend!

Thank you for reposting 
I made these today so freaking good ! 
Also I have and love your cookbook

https://content.jwplatform.com/videos/PqdHAzqm.mp4

These Cinnamon Roll Pancakes are thick, fluffy, perfectly spiced and subtly sweet! Try them out for a cozy vegan and gluten-free breakfast treat.

Cinnamon Roll Pancakes

The best thick and fluffy vegan buttermilk pancakes you&#39;ll ever try. Topped with vegan butter and maple syrup they make the perfect vegan breakfast.

Vegan Buttermilk Pancakes

All Purpose Flour ((188 grams))

Tablespoons White Granulated Sugar

Tablespoon Baking Powder

Vegan

Vegan Butter ((57 grams) Melted)

Soy Milk ((60 milliliters))

Vanilla Extract

Vegan Butter (or Oil, for frying)

Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.

Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug. Add soy milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle.

Add the vegan buttermilk, melted vegan butter, soy milk and vanilla extract and mix into a batter.

Heat up a frying pan or skillet on medium heat. When hot, add vegan butter or oil and swirl it around the pan.

Add roughly 1/4 cup of batter to the hot pan. When the edges of the pancake start to look dry and there are bubbles on top (this takes about 2 minutes), then flip it and cook the other side for another 1-2 minutes.

Repeat with the rest of the batter until all your pancakes are cooked.

Serve them topped with a pat of vegan butter and lots of maple syrup for drizzling.

These vegan blueberry pancakes are everything you need for a cozy morning: they're fluffy, lightly sweet, and perfectly tangy.

BEST Vegan Blueberry Pancakes

flax egg

all purpose flour

teaspoon kosher salt

almond milk

maple syrup,

neutral oil (vegetable

turmeric (optional)

blueberries

Optional: Quick Blueberry Sauce,

Start the flax egg (it needs to sit for 15 minutes).

Meanwhile, in a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, and kosher salt.

In a separate bowl, pour in the almond milk, apple cider vinegar, maple syrup, and oil. When the egg is done, add the egg.

Stir the wet ingredients into the dry ingredients. If you&#8217;d like, add a tiny pinch of turmeric (our batter was very light, and a little turmeric mimics the color an egg yolk adds).

Lightly press a skillet with additional grapeseed or vegetable oil. Heat the skillet to medium heat. Pour the batter into small circles, and place blueberries on top. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Serve immediately with maple syrup.

These vegan coconut flour pancakes are extra thick and fluffy, perfect with a handful of fresh berries and a drizzle of maple syrup. They are absolutely delicious, mixing coconut with banana and peanut butter, dairy free, refined sugar free and 100% vegan.

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Top 36 vegan pancakes recipes from across the web

The most viewed vegan pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy vegan pancakes

Fluffy Vegan Pancakes

Vegan Chocolate Crepes

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Healthy Chocolate Chickpea Flour Pa...

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Fluffy Vegan Bisquick Pancakes (Wit...

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The most viewed vegan pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine