Coconut oil provides the perfect level of moistness, but only a little is needed. You can keep leftovers for around 5 days in the fridge. You can likely also use any other non-dairy milk that you may have on hand, though we have not tested all other options. Thanks for this simple recipe! *If you’re a visual person, be sure to check out the video above showing how to make the pancakes. © 2010 - 2020 Well Plated by Erin. If you try this recipe, please leave a comment below and let me know! I feel better than eating the pancakes out in the restaurant and I know exactly what I am putting in it. My secrets for making wholesome meals you'll WANT to eat. Next weekend – with blueberries! Mix all the dry ingredients in a bowl (photo 1). Add the soy milk (or other non-dairy milk), flax egg and coconut oil to the dry ingredients and mix in. Thank you for sharing this kind review! Soy Milk: We used soy milk in this recipe, but you can also use almond milk. My husband loved them, too! Your email address will not be published. You will see small bubbles appear on the surface of the pancakes and the edges will dry, that is when it’s time to flip over onto the other side. One of the more impassioned topics of debate in our household centers around the ideal pancake anatomy. I’m happy you enjoyed them overall! Find out more about me here. Despite being made vegan pancakes without milk, without eggs, and even … Tasted like lemon blueberry cake. *The baking powder measure is correct as 1 Tablespoon (it’s not a typo!). This is definitely my favourite vegan pancake recipe! Just really struggling with this one! The Well Plated Cookbook is now available! Thanks for the great review Jamie! I simply made a basic pancake batter without the egg and was delighted by how fluffy and fab they turned out to be. Awesome! Whether or not you are vegan, the super-short ingredient list and fantastic results make these wholesome, yummy pancakes well worth making. Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! I did squeeze some of the lemon juice into the batter and added blueberries. These easy homemade Vegan Pancakes are just the recipe for you. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Or replace 1/4 cup of the milk with mashed banana, for vegan banana pancakes . If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Grease a nonstick skillet well and heat on medium. Full instructions and measurements are always found in the recipe card at the bottom of the post. I do the spoon and level for flour to make sure I’m not getting too much, took care not to overmix, and sometimes even add more non-dairy milk to try and get the consistency right. Add batter to the pan in roughly 1/4 cup measures. Reply . I had given up hope that vegan pancakes had the possibility to taste good. Let them cook for an additional minute or so before removing from the heat. Hello! Preheat a large nonstick skillet or griddle. Once the skillet is fully heated (a sprinkle of water should sizzle on contact), lightly brush the skillet with oil if needed (some nonstick griddles do not need any oil at all). ★☆ YAY! I love to know what you are making! stevia, banana, baking powder, lemon, plain flour, poppy seeds and 1 more. I’ve tried it out with various combinations of different flours and all work great. This is my fifth time trying vegan pancakes, and they’ve all gone terribly! Jamie. of these items in your pantry right now, making this an easy pancake recipe for any day of the week. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. DO NOT OVER MIX! A hint of lemon zest brings the flavor to life. Serve hot with desired toppings, and ENJOY! Add in some soy milk (almond milk works great too), a flax egg (ground flaxseed meal mixed with hot water) and some coconut oil and mix into a batter. Perfectly sweet, super easy and ideal for breakfast. almond meal, psyllium husk, cashew milk, xanthan gum, baking powder and 2 more. Perfectly fluffy and delicious! Required fields are marked *. We have tested this recipe with both soy milk and almond milk successfully. You don’t even need eggs! Keto Vegan Queen. For vegan blueberry pancakes, press a few berries into each pancake right after they go on the skillet. Thanks so much Amy! Made without eggs and without milk, these healthy pancakes are perfect for breakfast and come together fast. They are also just so easy. Reply. You can likely use any non-dairy milk, but we have not tested all options. Have your attempts been with this recipe or with others? Vegan Pancake Recipes – 5 Ways. I’m so happy that these were a hit for you, Kelly! These are the best pancakes ever, vegan or otherwise! I added a teaspoon of vanilla extract and a little less sugar and they were delicious! Such delicious pancakes and so easy to make! How do the pancakes turn out once they are cooked? If you’d like to freeze extra pancakes for later, or want to make a double batch so you have healthy breakfasts on hand in a hurry (good idea), here’s how to freeze and reheat pancakes, vegan or otherwise. Create an account to easily save your favorite projects and tutorials. It’s so super easy you don’t need to bother calling Aunt Jemima, and the results are far superior (plus most pancake mixes aren’t vegan anyway!). Here’s what’s in this vegan pancakes recipe: The secret ingredient: nut butter! Fat, fluffy pancakes stacked tall and begging to be drenched in maple syrup, spooned with fruit compote, and/or slathered in nut butter, these healthy vegan pancakes are ultra low-maintenance, and their soft texture and pleasing taste will surprise you. Enjoy immediately or transfer to a baking sheet and place in the oven to keep warm. Let them cool completely before freezing. I’m so happy to hear that this recipe was a hit, Amy!