Pancakes
Light, fluffy, and completely plant-based! These easy vegan pancakes are a breakfast classic, perfect for stacking high and drenching in maple syrup. You won't miss the eggs or dairy.
For 4 servings
Prepare the Flax Egg
1.In a small bowl, whisk together the ground flaxseed and water.2.Set it aside for 5-10 minutes to thicken into a gel-like consistency. This will act as your binder.Combine Dry Ingredients
1.In a large mixing bowl, sift or whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.Combine Wet Ingredients
1.In a separate medium bowl, whisk together the unsweetened almond milk, vegetable oil, vanilla extract, apple cider vinegar, and the prepared flax egg.Make and Rest the Batter
1.Pour the wet ingredient mixture into the bowl with the dry ingredients.2.Gently fold them together with a spatula or whisk until just combined. Do not overmix; a few lumps are perfectly fine and are key to a tender pancake.3.Let the batter rest for 5-10 minutes. You may see some bubbles form, which is the leavening agents at work.Cook the Pancakes
1.Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of vegetable oil or vegan butter.2.Pour approximately 1/4 cup of batter onto the hot surface for each pancake.3.Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges begin to look dry and set.4.Carefully flip the pancake and cook for another 1-2 minutes on the other side, until golden brown.5.Repeat with the remaining batter, greasing the pan as needed between batches.Serve and Enjoy
1.Serve the pancakes immediately while warm. Stack them high and top with maple syrup, fresh berries, vegan butter, or your favorite toppings.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter! Lumps are your friend and prevent the pancakes from becoming tough.
- 2The 5-10 minute rest period is crucial. It allows the gluten to relax and the baking powder to activate, resulting in a fluffier texture.
- 3Cook on medium-low heat. If the heat is too high, the outside will burn before the inside is fully cooked.
- 4Use a 1/4 cup measure for uniform-sized pancakes.
- 5Keep cooked pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish cooking the entire batch.
Adapt it for your goals.
Flavor Boost
Add 1/2 teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
Add InsAdd-Ins
Gently fold in 1/2 cup of vegan chocolate chips, blueberries, or chopped bananas into the batter just before cooking.
Whole GrainWhole Grain
For a heartier pancake, replace half of the all-purpose flour with whole wheat flour or spelt flour.
Gluten FreeGluten-Free
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum.
Why this is on our healthy list.
Cholesterol-Free
Being entirely plant-based, these pancakes contain no dietary cholesterol, making them a heart-healthy choice compared to traditional recipes with eggs and dairy.
Good for Digestion
The ground flaxseed used as an egg replacer is a good source of soluble fiber, which can aid in digestion and promote gut health.
Dairy-Free Friendly
This recipe is perfect for individuals with lactose intolerance or a dairy allergy, as it uses plant-based milk and oil instead of traditional butter and milk.
Frequently asked questions
A serving of two pancakes (without toppings) contains approximately 280-320 calories, depending on the exact type of plant milk and oil used.
