If like me, you love the thought of vegan pancakes then you’ll love our definitive guide here on this page!
In my pre-vegan era, I used to love pancakes. I could literally binge on them for 3 meals a day and be fully satisfied. Those warm, fluffy, sweet discs of goodness – who wouldn’t love them!
When I went vegan, sadly all of that kind of went out the window. The fact that I was also trying to lose weight AND cut out gluten from my diet meant that pancakes became an absolute no-no.
Now obviously the upside on health and moral grounds of being vegan is huge compared with the moments of indulgence from my pancake fetish, but I was still craving them!
So I spent some time playing around with some different ideas, experimenting (and mostly failing!) with a lot of ways to get the best vegan pancakes. And I think, after a lot of screw ups, a lot of gooey messiness, a few burned crispy rocks, I’ve finally nailed it!
So, here we go….
Perfect Vegan Pancakes
Not only are these pancakes delicious and fluffy and fill you up with feelings of happiness, but they are low in sugar, low in fat and low in calories. So they are guilt-free!
Makes 4 scrummy pancakes.
- 1 cup wholewheat flour
- 1 tbsp ground flaxseed mixed with 2 tbsp water (this will be your egg substitute)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 & 1/4 cups soy or almond milk
- 1 tbsp vegan butter or coconut oil
- 2 tsp liquid stevia
- Mix your flaxseed in water, until it is a smooth mixture. Allow this to thicken for about 5 to 10 minutes.
- In a separate mixing bowl, combine the flour, baking powder and baking soda.
- In another bowl, mix your non-dairy milk, melted butter or coconut oil, and stevia and then stir in your flax egg substitute.
- Combine your dry ingredients with your wet mixture. You’ll want to do this really carefully and gently. If you over-mix the batter, not only will you lose a lot of the air from the batter making your pancakes less fluffy, but if you overwork the flour it can get a bit gummy.
- Melt a little bit more coconut oil in a frying pan and get the pan really hot. Poor a little bit of the batter in, to test and make sure it is hot enough. If it sizzles, you’re on the right temperature.
- Pour a quarter of the batter into the hot pan, and cook for 2 minutes. Flip over and cook on the other side for another 60 to 90 seconds.
- Once cooked, store somewhere and keep warm while you prepare the rest of the pancakes.
- Serve warm and top with whatever you want. Peanut butter? Vegan cream? Fruit? Berries? Maple syrup? It is entirely up to you!
More Awesome Vegan Pancake Recipes And Links. Some Of These Will Blow your Socks Off!
All it takes is about 10 ingredients and 20 minutes and it tastes just like smores in pancake form. And as you can see, they look delicious.
There is still a kid in me who doesn’t like vegetables but if you can combine them into pancake form, mixed with chocolate then you are definitely onto a winner.
These are rich, indulgent chocolatey pancakes that when combined with the coconut pecan maple syrup in the recipe can leave you feeling all warm and fuzzy inside.
I had to try this recipe as soon as I saw it. My presentation needs work but the taste was divine.
Do you know of any great vegan pancakes recipes that you would love to share? Just send them over to us and we will promote it for you!