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. Light and fluffy, you’re going to love these healthy vegan pancakes!
Classic Vegan Pancakes
With only 6 simple ingredients (flour, sugar, baking powder, salt, non-dairy milk & vanilla, plus oil for the griddle), easy to make, and ready in about 15 minutes, this is a timeless vegan pancake recipe that will win over all pancake lovers, kids and all!
And you’ll how love how versatile these pancakes can be too. Change up the topping or add-ins, creating new variations of a classic!
Pancake Toppings:
- fresh berries
- cashew sweet cream
- pure maple syrup
- maple nut butter syrup
- triple berry chia jam
Optional Pancake Batter add-ins:
- 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!
More Vegan Pancake Recipes
- Vegan Pumpkin Pancakes
- Cinnamon Applesauce Pancakes
- Vegan Buckwheat Pancakes
- Lemon Chia Seed Pancakes
- See all vegan Pancake recipes on TSV!
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.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: Serves 3 1x
- Category: Breakfast
- Cuisine: Vegan
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
