Vegan Pancakes

Februari 09, 2019
Vegan pancakes, made in less than 20 minutes with simple ingredients. They’re so light, fluffy, easy to make and perfect for breakfast.

There’s no better way to start your morning than eating pancakes. They only require 20 minutes and are super healthy. I also have them as a dessert sometimes or even as a snack. I’m a pancake addict!

We already have 4 pancake recipes on the blog because I really LOVE them. I think it was the first sweet recipe I made after going vegan and also one of the first recipes I shared on Simple Vegan Blog.

vegan pancakes ingredients

    Whole wheat flour – I’ve never made this recipe using other types of flour myself, but I think it should work, just add more or less if needed. If you want to make this recipe gluten-free, I would combine 1/2 cup of oat flour (60 g) and 1/2 cup of buckwheat or brown rice flour (60 g).
    Brown, cane or coconut sugar – Feel free to use other types of sugar. I’ve never tried this recipe using other sweeteners, like maple or agave syrup. If you give it a try and it works, please let me know in the comments. You’ll probably need to add less milk if you use a liquid sweetener.
    Baking powder – You could also use baking powder instead or omit this ingredient, but you’ll get flat and less fluffy pancakes.
    Salt – I always use Himalayan pink salt. Any type of salt is okay though. This ingredient is optional, but it enhances the flavor.
    Unsweetened plant milk – Any type of unsweetened plant-based milk is okay. Soy milk is my favorite for this recipe though.
    Flax egg – I’ve never tried this recipe using any other egg replacer myself, I think it should work though.
    Oil – I used melted coconut oil, but any other oil will do. Oils with a neutral flavor are the best choice (for example extra virgin olive oil has an intense flavor that can ruin your pancakes). I always use extra virgin oils when possible because they’re healthier. If you don’t eat oil, just omit this ingredient and add more plant milk if needed.
    Vanilla extract – This ingredient is optional, but if you have some vanilla extract on hand, please use it because your pancakes will taste even better.

tips to make vegan pancakes

    Try to make your own vanilla extract at home. It’s more affordable, so easy to make and tastes amazing.
    Just in case you don’t follow my recipe exactly because you want to use another flour or sweetener, keep in mind this: if the batter is too thick, add more milk, and if it’s too runny, add more flour.
    It’s better to use a good quality, non stick pan or griddle.
    Suggested toppings and mix-ins: fruit (my favorite),
    vegan chocolate chips or cacao nibs, seeds, nuts, nut butters or coconut butter, healthy nutella, maple syrup, vegan butter, shredded coconut, etc.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 pancakes
Category: Breakfast, Dessert
Cuisine: Vegan, American


    1 cup whole wheat flour (120 g)
    2 tbsp brown, cane or coconut sugar
    2 tsp baking powder
    1/4 tsp salt
    3/4 cup unsweetened plant milk of your choice (190 ml), I used soy milk
    1 flax egg
    1 tbsp oil (optional), I used melted coconut oil
    1 tsp vanilla extract (optional)


    Mix dry ingredients in a large bowl (flour, sugar, baking powder and salt).
    Add the liquid ingredients (milk, flax egg, oil and vanilla extract) to the bowl and stir until well combined. Let the batter stand for 5-10 minutes before using it.
    Place 1/4 cup of the batter (65 ml) in a lightly greased hot pan or griddle and cook for about 2 minutes for each side or until golden brown. When the underside is golden and bubbles begin to appear on the surface, it’s time to flip over onto the other side. If you don’t eat oil, don’t grease the pan or griddle, just use a non-stick one.
    Serve immediately with your favorite toppings (I added a sliced banana, cacao nibs and maple syrup). Keep leftovers in an airtight container in the fridge for 3-5 days.


    Serving Size: 1 pancake (with no toppings)
    Calories: 124
    Sugar: 3.6 g
    Sodium: 105 mg
    Fat: 3.7 g
    Saturated Fat: 2.4 g
    Carbohydrates: 20.2 g
    Fiber: 3.1 g
    Protein: 3.9 g

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