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.
Course: Breakfast, Brunch, Dessert
Keyword: Easy Plant Based Pancakes, Easy Vegan Pancakes, Fluffy Plant Based Pancakes, Fluffy Vegan Pancakes, Plant Based Pancakes, Vegan Pancakes, Vegan Pancakes Recipe
Servings: 10Medium Pancakes
Author: Randi Delano
1 1/4CupAll Purpose Flour
1CupPlant Based MilkAny, but almond and soy work best
1TablespoonApple Cider Vinegar or Lemon Juice
1/4CupCoconut Sugar or White Sugar
1TablespoonMelted Vegan Butterplus more to fry your pancakes in and top them with
1TablespoonGround Flax Meal
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
Prepare The Flax EggNext 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.
Mix Dry IngredientsIn a large bowl, add flour, coconut sugar, baking soda, baking powder, and salt. Mix and set aside.
Mix Wet IngredientsOnce your milk is starting to curdle and your flax egg is gelled mix them together along with your vegan butter.
Mix BatterAdd 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.
Heat Your Pan And Fry Em UpHeat 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.
ToppingsYou 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.
Stuff FaceThis 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.
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.
Plant Based Pancake Recipe https://www.veggievisa.com/plant-based-pancakes-recipe/