Vegan Pancakes
Vegan pancakes are healthy and delicious. With the option to make these gluten-free, you can feel good about making pancakes that will help everyone feel great.
Healthy vegan pancakes are a great way to include everyone at the table. Whether you’re the one avoiding animal products or you’re having friends over who are vegan, this pancake recipe is a simple way to make sure everyone has nutritious food to enjoy.
About this vegan pancake recipe
This recipe calls for all-purpose flour, but you can easily sub oat flour, almond flour, or another gluten-free option to accommodate every dietary preference and need.
The lemon juice might seem like a strange ingredient, but it works with the non-dairy milk to create a buttermilk effect, so your pancakes are thick and fluffy every time. Magic! Or maybe science.
You can keep these pancakes simple and classic with pure maple syrup and fruit on top. Sliced bananas and fresh berries add the perfect health boost to these wholesome pancakes.
To indulge your sweet tooth, you can add chopped nuts and cacao nibs, or fresh granola along with vegan honey.
Good for you and good for all, these vegan pancakes will make you feel good while you do no harm.
If you love the idea of vegan pancakes, don’t miss our blueberry vegan pancakes and vegan apple pancakes. Try the apple pancakes topped with vegan caramel sauce.
What you need
These pancakes don’t require any unusual or hard-to-find ingredients. Here’s what you need:
- Dry ingredients: flour, ground flax seed, sugar, baking powder, salt
- Wet ingredients: non-dairy milk, oil, lemon juice
How to make it
Preheat large nonstick frying pan or griddle to medium low heat (375ºF).
Whisk together the flour, flax seed, sugar, baking powder and salt in a mixing bowl.
Whisk together the non-dairy milk, oil, and lemon juice.
Pour the wet ingredients into the dry ingredients and whisk until thoroughly mixed. Allow to rest for 5-10 minutes.
Pour ¼ cup batter onto preheated pan. Cook until the underside is golden brown (about 1-2 minutes). Flip and cook another 30-60 seconds
How to make vegan pancakes your own
- You can use almond flour, oat flour, buckwheat or whatever flour your family likes best.
- These pancakes are delicious topped with melted nut butter. Try almond butter, sliced walnuts, and fresh blueberries for an amazing flavor and texture combination.
- Looking for great vegan sides? You can never go wrong with fresh fruit, granola, and non-dairy yogurt like coconut yogurt.
- You can turn these pancakes into a treat with chocolate chips (vegan or cacao nibs if you prefer), chocolate syrup, and a sprinkle of powdered peanut butter. Add some nice cream (banana ice cream) if you like!
- A pancake bar is an easy way to feed a crowd and accommodate dietary needs and preferences. Simply label these pancakes as vegan/gluten-free and people can make their own pancake choices. If someone has a severe allergy, you may want to keep their utensils and toppings separate.
Make Ahead Ideas
You can mix the dry ingredients ahead of time, but add the wet ingredients when you’re ready to make them.
Storage Suggestions
Store leftover pancakes in the refrigerator covered for up to 5 days.
Reheating Tips
You can reheat these pancakes in the toaster or on a pan for the best texture. You can also reheat them in the microwave if you’re in a hurry!
Vegan Pancake Toppings
What’s a pancake without toppings? Try some of these delicious vegan options!
Get the Recipe: Vegan Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoon ground flax seed
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- Dash of salt
- 1 ¼ cup non-dairy milk
- 2 tablespoon canola or olive oil
- 1 teaspoon lemon juice
Instructions
- Preheat large nonstick frying pan or griddle to medium low heat (375ºF).
- Whisk together the flour, flax seed, sugar, baking powder and salt in a mixing bowl.
- Whisk together the non-dairy milk, oil, and lemon juice.
- Pour the wet ingredients into the dry ingredients and whisk until thoroughly mixed.
- Allow to rest for 5-10 minutes.
- Pour ¼ cup batter onto preheated pan. Cook until the underside is golden brown (about 1-2 minutes).
- Flip and cook another 30-60 seconds.
Notes
- Makes 8-10 pancakes using 1/4 cup of batter for each
- Store leftover pancakes in the refrigerator covered for up to 5 days.
- You can reheat these pancakes in the toaster or on a pan for the best texture. You can also reheat them in the microwave if you’re in a hurry.