Having kids pretty much means having pancakes as an alternative breakfast. In comes this healthy, vegan pancake recipe that’s moist, fluffy and simply the best pancakes ever!
Wether its the weekend or weekday, you’ll find this vegan pancake recipe to be easy and simple, making it a ‘best friend forever’ pancake recipe!
It’s timelessness will win over all pancake lovers, kids and all! And the best part, it’s animal friendly!
For variation top your pancakes with any one of these:
- fresh berries
- cashew sweet cream
- pure maple syrup
- maple nut butter syrup
- triple berry chia jam
Optional batter add-ins before cooking:
- stir in a small handful of dark chocolate chips or fruit to the batter at the end of mixing
- add spices of your choice such as cinnamon, vanilla, lemon or orange zest
Have fun playing with ingredients and coming up with new versions to keep it fun and fresh. Enjoy!
Light and fluffy, you’r going to love these healthy vegan pancakes!
Love pancakes, try these other pancake recipes:
- Vegan Pumpkin Pancakes
- Cinnamon Applesauce Pancakes
- Vegan Buckwheat Pancakes
- Lemon Chia Seed Pancakes
- Spelt & Oat Pancakes with Blueberry Compote
CLASSIC VEGAN PANCAKES
A basic, everyday pancake recipe that everyone will enjoy! Top with fresh berries and pure maple syrup for a healthy start of your day.
Ingredients
- 1 cup spelt flour or flour of choice
- 2 tablespoons organic cane sugar or coconut palm sugar
- 2 teaspoons baking powder (this will make them nice and fluffy)
- pinch of mineral salt
- 1 cup unsweetened almond milk, or non-dairy milk of choice
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, for cooking
Instructions
Preheat: If using griddle preheat to manufacturers instructions.
Make batter: Combine flour, salt, sugar and baking powder into a medium bowl or wide-mouthed pitcher. Add milk and vanilla, mix until well combined.
Cook: If using a skillet, heat oil on medium heat. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip, about 3 minutes per side.
Serve with syrup, fresh fruit or any dessert sauce of choice.
Makes about 6 pancakes, serves 3.
NOTES:
To make a vegan buttermilk, add juice of 1/2 lemon to the milk and let rest for about 10 minutes.
If using a heavier flour, such as oat, whole-wheat or whole-spelt flour, you may need to add a tad more milk to the batter before cooking.
For thinner pancakes add a tad more milk.
Make gluten free by using gluten free all purpose flour or other gluten free flour of choice.
Top with various topping for variation:
- fresh berries
- cashew sweet cream
- pure maple syrup
- maple nut butter syrup
- triple berry chia jam
To the batter you can change it up by:
- stir in a small handful of dark chocolate chips or fruit to the batter at the end of mixing
- add spices of your choice such as cinnamon, vanilla, lemon or orange zest
LS says
I have plenty of almond flour left over from when I make my almond milk, have you tried it?
Julie says
I haven't made almond milk yet. Hard to believe since I've made almost everything else. Give it a try and see. I plan on doing some almond milk soon and will try it out…would be a nice replacement in this recipe and use for the left over flour. Hope it works. :)
Angela @ Canned Time says
Just a wonderfully simple basic now in my library Julie, thanks. I'm thinking of adding some bits of tempeh bacon in with the batter too. Will let you know how it works out. ♥
julie@thesimpleveganista says
That sounds delicious Angela. I'm just starting to play with tempeh and would love to know how yours turns out. :)
vane says
Hello,should we use milk or buttermilk?ou
Do you mean whole spelt flour or white?I don't use white flors.
Do you think omit the sugar?
Thank you
julie@thesimpleveganista says
I'll leave it up to you to decide if you'd like to make your own vegan buttermilk and use it. You can try both types of milk and see which one you like best. I only use whole spelt flour myself, use your favorite. If you don't want to add sugar by all means omit it, it's pretty standard in pancake recipes but it won't change things much at all. Hope that helps. Enjoy!
Annaliese says
Love these!! Now a staple for me!!
julie@thesimpleveganista says
So glad you love these! :)
Alice says
Can I use coconut flour?
Julie | The Simple Veganista says
Coconut flour is one that won’t work here. It can be tricky to work with and I haven’t taken time to work with it yet. I would stick with another gluten free flour here for best results. :)
Juliet Steed says
Could dairy free yoghurt be used in place of almond milk? I’m fresh out of almond milk but craving pancakes haha
Adelaide says
These are perfect! Made them with banana vegan ice cream and they were so good
Jordan says
Fantastic. I substituted unsweetened vanilla cashew milk (Silk brand) for Almond milk and used a little bit of orange extract (about half what the vanilla extract calls for)….superhot griddle with plenty of coconut oil to keep the cast iron pans non-stick. Delicious.
A Castro says
Delicious recipe! I topped them with burro bananas, Walnuts and a side of strawberries with agave. Alkaline approves
Alyssa preisser says
These are without a doubt the best pancakes I’ve ever had. I realize that is a bold statement but they’re amazing! I used date sugar instead of coconut sugar. Five stars!!!
Julie | The Simple Veganista says
Yay, I’m so glad you loved them! I’ve never had date sugar, will definitely put it on my list. Thank you for the five stars! Cheers :)
Julie | The Simple Veganista says
I’m am going to have to put together a quick and easy stovetop version of these healthy baked beans, I’ll use canned beans. Thank you for asking this question. Stay tuned!
Sophia says
Love these pancakes!! Can they frozen for later?🤔