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plant based pancakes
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Plant Based Pancake Recipe

This vegan plant based pancake recipe is easy and quick. It should take you about 10 minutes to mix and another 10 minutes or so to cook up a stack, depending on the size of the pan you are using.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Easy Plant Based Pancakes, Easy Vegan Pancakes, Fluffy Plant Based Pancakes, Fluffy Vegan Pancakes, Plant Based Pancakes, Vegan Pancakes, Vegan Pancakes Recipe
Servings: 10 Medium Pancakes
Calories: 102kcal
Author: Randi Delano

Ingredients

  • 1 1/4 Cup All Purpose Flour
  • 1 Cup Plant Based Milk Any, but almond and soy work best
  • 1 Tablespoon Apple Cider Vinegar or Lemon Juice
  • 1/4 Cup Coconut Sugar or White Sugar
  • 1 Tablespoon Melted Vegan Butter plus more to fry your pancakes in and top them with
  • 1 Tablespoon Ground Flax Meal
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • Pinch Salt

Instructions

  • Prepare The “Buttermilk”
    First thing’s first. You’ll need to prepare the buttermilk mixture first so it has time to sit and curdle before you mix everything together.
    Measure out your plant based milk and add to a bowl. Add the apple cider vinegar, stir and let the mixture sit for five minutes
    making a vegan buttermilk
  • Prepare The Flax Egg
    Next you need to prepare the flax egg because it also needs to sit for about 5 minutes to gel.
    Just add the flax mill and three tablespoons of warm water together to a small bowl. Mix, and set aside for five minutes until gelled.
    vegan flax egg ingredients
  • Mix Dry Ingredients
    In a large bowl, add flour, coconut sugar, baking soda, baking powder, and salt. Mix and set aside.
    pancake dry ingredients
  • Mix Wet Ingredients
    Once your milk is starting to curdle and your flax egg is gelled mix them together along with your vegan butter.
  • Mix Batter
    Add the wet ingredients to the dry ingredients and mix. The mixture will be quite thick and a little lumpy. That’s perfect for big fluffy pancakes. 
    Now is the time to add any ingredients to the batter, like chocolate chips, blueberries, or walnuts, that you want inside the pancakes.
    If you want a thinner pancake you can add a bit more milk until the batter is a heavy cream consistency.
    pancake batter
  • Heat Your Pan And Fry Em Up
    Heat your pan on medium. Once hot add about half a teaspoon of butter and melt. Lower the heat to medium-low.
    Next, add about 1/4 cup of pancake batter for each pancake.
    This is very important – Once A LOT of bubbles have formed on the top of the dough it’s time to flip them. The bubbles on top mean that the pancake batter is starting to cook through. These are big, thick pancakes so they need some time.
    This should take a few minutes, but if the bottom of the pancake starts to get too brown or burn, lower the heat! My burner runs very hot, so I always have to adjust the heat as I cook the pancakes.
    Once flipped, cook for another few minutes until browned on the bottom.
    The inside needs to fully cook through so make sure you allow some time to cook all the way through. If you’re not sure, you can always insert a toothpick into the middle. If it comes out clean the pancake is ready. If there is batter on it, continue to cook it.
    Again, don’t hesitate to lower the heat if your pancakes are browning too quickly on the bottom.
  • Toppings
    You can top these pancakes with anything you like really.
    I prefer either fresh blueberries, maple syrup and vegan butter, caramelized bananas, or frozen berries that have been cooked down to form a syrup.
    toppings
  • Stuff Face
    This is the most important step of the recipe.
    Once you have a big stack formed cut with a fork, insert these fluffy, amazing plant based pancakes into your mouth, enjoy amazing tastebud response.

Video

Notes

  • You can swap white sugar for the coconut sugar if you want a sweeter dough.
  • If you prefer thinner pancakes this recipe is easy to adjust. Just add a bit more milk (or only 1 1/8 cups flour) until the batter is a heavy cream consistency.
  • It’s important that your pan is hot before adding the pancake batter! If you’re using a non-stick pan add the butter while it’s heating.
  • Add any ingredients like berries, nuts, or chocolate chips to the batter after you’ve mixed the wet and dry ingredients.
  • If you don’t use all of the batter in one go, you can store it in the refrigerator overnight. Just add another 1/2 teaspoon of baking powder to help freshen it up, and a little milk if it’s gotten too thick.
  • Calorie count according to Very Well Fit Calorie Calculator. Does not include toppings like syrup, butter, nuts, chocolate chips, etc. or butter used to fry pancakes in since amounts will vary depending on the cook.