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These easy Vegan Pancakes will turn out perfect every time! They’re made with wholesome ingredients, yet they’re every bit as fluffy and delicious as traditional pancakes. Serve with fresh fruit and a drizzle of maple syrup for the best breakfast treat!
Also, try my gingerbread pancakes and my Healthy Pumpkin pancakes. They are so good.
Is there anything better than a giant stack of Vegan Pancakes fresh off the griddle? Serve with a cup of hazelnut coffee, and you have the perfect way to start a weekend. Don’t you agree?
This vegan pancake recipe creates a light, airy batter that makes fluffy pancakes that are super tender and taste amazing. The ingredients needed are simple and nutritious and the recipe is so easy to make.
Why you should make this recipe
- Great for meal prep: We love to make an extra batch of these on Sunday to eat throughout the week. Just cook, cool, and store in the refrigerator or freezer until you’re ready to enjoy.
- Incredibly scrumptious: These turn out so fluffy, and tender and melt in your mouth delicious!
- Quick + easy to make: Very little hands-on time is needed to make and cook these. Stir the pancake batter ingredients together in one bowl, cook, and dig in. Ready in less than 30 minutes!
- Kid-friendly: These are not only loved by adults but kids love them too! And they’ll never guess that they’re eating a healthy breakfast.
Ingredients needed
This easy vegan pancake recipe uses simple, healthy ingredients that you most likely already have in your kitchen. They’re also perfect for customizing with all of your favorite toppings. Here’s everything you’ll need:
- Flax meal + water: This mixture helps to bind the ingredients together like an egg would in regular pancakes!
- Flour + oats: The base of the recipe. We’re using a combination of whole wheat flour and oats to keep these nutritious and satisfying.
- Baking essentials: You’ll need some vanilla extract for flavor, a pinch of salt to pull the flavors together, and baking powder and baking soda to help the pancakes rise.
- Coconut yogurt: Adding yogurt to pancake batter helps to thicken it up, but still leaves you with the lightest pancakes. If you’re not concerned with keeping these vegan, you can substitute them with Greek yogurt for added protein.
- Toppings: These are so good served with plenty of fresh fruit! We love an assortment of berries, mango, and sliced banana. And don’t forget the maple syrup!
How to make vegan pancakes
These vegan pancakes are quick and easy to whip up! Here’s the simple method:
See the full, printable recipe card at the bottom of the page.
- Make the flax egg: Start by mixing the flax meal with 3 tablespoons of water. Set aside.
- Whisk dry ingredients: In a mixing bowl, combine the flour, oats, baking powder, baking soda, and salt.
- Stir in the wet ingredients: Add the coconut yogurt and vanilla extract, together with the flax egg. Mix until no visible lumps.
- Cook: Preheat a non-stick pan over medium heat and spray with cooking oil spray. Use a 1/4 cup to scoop the pancake batter into the preheated pan. Cook for 2-3 minutes, or until golden and dry, then flip and continue to cook for a minute more.
- Serve: Enjoy the pancakes with fresh fruit and any other toppings you prefer.
Expert Tips
- Don’t pat down the pancakes: Be sure not to use your flipping spatula to pat down on the pancakes while they cook. This will squish out the air pockets and won’t result in the fluffy texture we want.
- Only flip once: You can tell these are ready to flip when the edges begin to look set and the bubbles in the batter begin to burst. At this point, you should easily be able to flip a spatula underneath to gently lift up an edge and take a peek: look for a golden brown color!
- Keep warm: Place the cooked pancakes on a baking sheet in a 200-degree F oven to keep them warm while you wait for the rest of the batch to cook.
Frequently asked questions
To substitute the egg that we would use in traditional pancakes, we’re mixing a flax meal with water to create a flax ‘egg’. Fruit purees, like applesauce or mashed bananas, can also be a substitute for eggs and for oil, since they add moisture and help bind the ingredients. Instead of the flax egg, try adding ¼ cup applesauce to replace 1 egg in pancakes.
It’s best to cook pancakes over medium heat for even cooking. If your pancakes seem to be browning too fast, simply reduce the temp to medium-low, so that they don’t burn.
Store leftovers in a sealed container or baggie in the fridge for up to 5 days. You can also freeze them for up to 3 months.
Storage recommendations
Store any leftover vegan pancakes in an airtight container or resealable bag in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Vegan recipes you may like
- Vegan Banana Bread
- Vegan Mashed Potato
- Easy Vegan Chili
- Healthy Vegan Lentil Soup
- Vegan Chocolate Fudge
- Detox Vegan Cabbage Soup
- Easy Vegan Mac and Cheese
More healthy pancake recipes
- Easy Red Velvet Pancakes
- Blueberry Protein Pancakes
- Fluffy Keto Pancakes
- Protein Pancakes
- Banana Oatmeal Pancakes
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Vegan Pancakes
Ingredients
- 1 tablespoon flax meal
- 3 tablespoons coconut water or plain water
- 1 cup whole wheat flour
- 1/2 cup old-fashioned oats
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of fine salt
- 2 cups coconut yogurt, or yogurt of choice
- 1 teaspoon vanilla extract
- Coconut oil cooking spray
- OPTIONAL, TO SERVE: fresh berries, bananas, mango, passion fruit, etc
Instructions
- Start by mixing the flax meal with 3 tablespoons of water. Set aside.
- In a mixing bowl, combine the flour, oats, baking powder, baking soda and salt.
- Add the coconut yogurt and vanilla extract, together with the flax egg. Mix until no visible lumps.
- Preheat a non-stick pan over medium heat and spray with cooking oil spray. Use a 1/4 cup to scoop the pancake batter into the preheated pan. Cook for 2-3 minutes, or until golden and dry, then flip and continue to cook for a minute more.
- Serve the pancakes with fresh fruit and enjoy.
Notes
- Storing: Store leftover pancakes in an airtight container in the refrigerator for up to about 5 days, or in the freezer for up to 3 months.
- Yogurt: you can use any plant-based yogurt of your choice.
- Any flour would work if you do not want to use whole wheat flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
