Vegan Pancake Recipe
Vegan pancakes are fluffy, light, and delicious without the need for eggs or dairy. Made with simple pantry ingredients, they’re perfect for a quick breakfast or a cozy weekend brunch. These dairy-free and egg-free pancakes cook up golden and soft, ready to be topped with fresh fruit, maple syrup, or your favorite spreads.
Ingredients List
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– ¼ teaspoon salt
– 1 cup almond milk (or any plant-based milk)
– 2 tablespoons vegetable oil or melted coconut oil
– 1 teaspoon vanilla extract
– Toppings: maple syrup, berries, bananas, or nut butter
Step-by-Step Instructions
In a bowl, whisk together flour, sugar, baking powder, and salt.
Add almond milk, oil, and vanilla extract, stirring until just combined (do not overmix).
Heat a non-stick skillet over medium heat and lightly grease.
Pour ¼ cup batter for each pancake, cooking until bubbles form on the surface. Flip and cook until golden brown.
Serve warm with your favorite toppings.
Cook Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings
Serves 4
Nutritional Information (approx. per serving)
Calories: 180
Carbs: 28g
Protein: 4g
Fat: 6g
Storage Instructions
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 1 month. Reheat in a toaster or skillet before serving.
Pairings/Suggestions
Serve with vegan butter and maple syrup. Pairs well with fresh fruit, smoothies, or a warm cup of coffee or tea.
Seasonal Relevance
Perfect year-round, especially for weekend breakfasts, brunch gatherings, or holiday mornings.
Conclusion
These vegan pancakes are fluffy, simple, and absolutely delicious. With basic ingredients and no dairy or eggs required, they’re an easy go-to recipe for breakfast lovers. Ideal for both quick mornings and leisurely brunches!
Vegan Pancake Recipe
4
servings5
minutes15
minutes180
kcalThese chocolate chip peanut butter cookies are soft, chewy, and bursting with peanut butter flavor and chocolatey goodness. A quick and easy treat for the whole family!
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– ¼ teaspoon salt
– 1 cup almond milk (or any plant-based milk)
– 2 tablespoons vegetable oil or melted coconut oil
– 1 teaspoon vanilla extract
– Toppings: maple syrup, berries, bananas, or nut butter
Directions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Add almond milk, oil, and vanilla extract, stirring until just combined (do not overmix).
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour ¼ cup batter for each pancake, cooking until bubbles form on the surface. Flip and cook until golden brown.
- Serve warm with your favorite toppings.
Recipe Video
Notes
- For extra chewy cookies, don’t overbake; remove them when edges are just set.
Chill the dough to prevent spreading and get thicker cookies.
Store in an airtight container to keep cookies soft for days.
FAQs
Q1: Can I make these pancakes gluten-free?
Yes, just use a gluten-free all-purpose flour blend.
Q2: Can I substitute oat milk or soy milk instead of almond milk?
Absolutely! Any plant-based milk works well in this recipe.
Q3: How do I keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.
