Print

EASY VEGAN PANCAKES

head on view of serving of stacked vegan pancakes on small plate being drizzled with pure maple syrup.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 18 reviews

A basic, everyday vegan pancake recipe that quick, easy, and everyone will enjoy! Top with fresh berries and pure maple syrup for a healthy start of your day.

Ingredients

Scale
  • 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 small lemon (juice of) or 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 – 2 teaspoons coconut oil, for cooking

Instructions

Vegan Buttermilk: To make a vegan buttermilk, add juice of small lemon to the milk and let rest for about 10 minutes. This can be optional.

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 or 1/3 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip, about 3 minutes per side.

Keep warm: If needed, keep the pancakes warm in a preheated oven set to 200 degrees, on a baking sheet.

Serve with syrup, fresh fruit or any dessert sauce of choice.

Makes about 6 pancakes, serves 3

Store: Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 – 3 months. Reheat in toaster oven or microwave.

Notes

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 thicker pancakes, add a tad less milk. 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 toppings for variation:

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

Nutritional values are estimates only. See our full nutrition disclosure here.

Find it online: https://simple-veganista.com/basic-vegan-pancakes/