Versatile Plant Milk Pancakes
These versatile plant milk pancakes are light, fluffy, and perfectly adaptable for a delicious breakfast or brunch, showcasing how different plant milks can create subtly unique textures.
For 4 servings
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined. This ensures even distribution of the leavening agents.
In a separate medium bowl, whisk together your chosen plant milk (oat or soy), vegetable oil, large egg (or prepared flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes), and vanilla extract, if using.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. A few lumps are perfectly fine; overmixing will result in tough pancakes. Let the batter rest for 5-10 minutes while you heat your griddle.
Heat a non-stick griddle or large frying pan over medium heat. Lightly grease with cooking spray or a pat of butter. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate quickly.
Pour about 1/4 cup (60ml) of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface, the edges look set, and the bottom is golden brown.
Flip the pancakes carefully with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F/95°C) while you cook the remaining batter.
Serve immediately with your favorite toppings such as maple syrup, fresh berries, or a dollop of plant-based yogurt.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overmix: Overmixing develops gluten, leading to tough pancakes. Mix until just combined, even if there are a few lumps.
- 2Rest the Batter: Allowing the batter to rest for 5-10 minutes hydrates the flour and activates the baking powder, resulting in fluffier pancakes.
- 3Proper Griddle Temperature: A medium heat is key. Too hot, and they burn; too low, and they become dry. Test with a drop of water or a small test pancake.
- 4Flax Egg Tip: If using a flax egg, ensure it's fully gelled before adding to the wet ingredients for proper binding.
Adapt it for your goals.
Chocolate Chip Pancakes
Stir in 1/2 cup (85g) of vegan chocolate chips into the batter before cooking.
Berry PancakesBerry Pancakes
Gently fold in 1/2 cup (75g) of fresh or frozen (not thawed) blueberries or raspberries into the batter.
Spiced PancakesSpiced Pancakes
Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warmer flavor profile.
Why this is on our healthy list.
Dietary Fiber
Plant milks (especially oat) and whole wheat flour (if substituted) contribute dietary fiber, aiding digestion and promoting gut health.
Dairy-Free Option
Offers a delicious alternative for those with lactose intolerance or dairy allergies, or those following a vegan diet, without compromising on taste or texture.
Customizable Nutrition
Easily adaptable with fruit, nuts, or seeds to boost nutrient content like vitamins, minerals, and healthy fats, making it a wholesome meal.
Frequently asked questions
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added fiber, though the texture might be slightly denser and the pancakes a bit heartier.
