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
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Flax Egg
- b.In a small bowl, whisk together the ground flaxseed and water.
- c.Set it aside for 5-10 minutes to thicken into a gel-like consistency. This will act as your binder.
- 2
Step 2
- a.Combine Dry Ingredients
- b.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.
- 3
Step 3
- a.Combine Wet Ingredients
- b.In a separate medium bowl, whisk together the unsweetened almond milk, vegetable oil, vanilla extract, apple cider vinegar, and the prepared flax egg.
- 4
Step 4
- a.Make and Rest the Batter
- b.Pour the wet ingredient mixture into the bowl with the dry ingredients.
- c.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.
- d.Let the batter rest for 5-10 minutes. You may see some bubbles form, which is the leavening agents at work.
- 5
Step 5
- a.Cook the Pancakes
- b.Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of vegetable oil or vegan butter.
- c.Pour approximately 1/4 cup of batter onto the hot surface for each pancake.
- d.Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges begin to look dry and set.
- e.Carefully flip the pancake and cook for another 1-2 minutes on the other side, until golden brown.
- f.Repeat with the remaining batter, greasing the pan as needed between batches.
- 6
Step 6
- a.Serve and Enjoy
- b.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.