Vegan pancakes recipe

If your idea of the perfect pancake is a thick, fluffy and healthy pancake, then this recipe is exactly what you need. Not only do these vegan pancakes have an amazingly soft texture they are also delicious and more importantly ultra low-maintenance.

Don’t be worried by the fact that this vegan pancake recipe includes neither eggs, milk nor butter because the pancakes have and unique taste which will certainly leave you craving for more.

It also makes no difference if you are vegan or not because these healthy pancakes are a great dessert and worth the try.

How to prepare vegan pancakes

The first thing you should know about this easy pancake recipe is that not only does it not include egg, there is also no egg replacer for flax eggs and guess what? Even though the odds may not be in our favor, surprisingly the better is still fabulous and fluffy as it can be.

The ingredients you will be needing for this homemade vegan pancake recipe are:

  • Almond milk
  • We recommend using almond milk, but you can use whichever nondairy milk you choose. For example, you can use coconut milk and the pancakes will still turn out as delicious and yummy.
  • Baking powder
  • This recipe does not include eggs, we’ve included baking powder as an ingredient to help the pancakes rise.
  • Whole wheat flour
  • Wheat flour is used in this recipe as a substitute and healthier alternative to white flour because it is higher in nutrients and fiber.
  • Cinnamon

Just a pinch and see just how it can make all the difference and give your pancakes their unique flavor.

  • Pure maple syrup and vanilla

Make sure you include both these ingredients as this recipe has few ingredients and each is important and attributes to the pancakes’ delicious flavor.

  • Coconut oil

Coconut oil is important because it is the ingredient that contributes to getting the right texture. Using applesauce to prepare these pancakes is not recommendable, but olive and canola oil make a great substitute for coconut oil and will give the pancakes just enough moisture as needed.

Vegan pancakes cooking tips

  • Take your time while cooking these vegan pancakes, cook them slow and low and you will see that your patience will pay off once they are done.
  • Be careful not to overmix the batter because it can make the pancakes tough and this is not something we want. So, leave the batter to be e little lumpy, it will do no harm.
  • To avoid any metallic flavor use aluminum-free baking powder. Also, remember to check the expiration date before using it.

How to freeze vegan pancakes

This recipe yields exactly 8 pancakes, however as you might want to prepare a double batch and save them for the next morning, it is best to freeze them. Here is how to properly freeze and reheat these vegan pancakes:

  • First, leave the pancakes to cool completely, then take a baking sheet and arrange them in a single layer over it.
  • Put them in the freezer and once frozen transfer them into a ziptop bag. Make sure they are well frozen before you put them into the ziptop bag because otherwise, you may end up with a big pancake blob.
  • These vegan pancakes can be stored up to no more than two months.
  • When you decide to reheat the pancakes, take them as they are frozen, put them in the microwave and gently reheat.

Vegan pancakes recipe

Vegan pancakes recipe

How to make vegan pancakes at home
Prep Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Mediterranean
Keyword: Pancakes, Recipe, Vegan
Servings: 4
Author: Lana's Recipes


  • 2 tbsp baking powder
  • 2 tbsp maple syrup
  • ½ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 tbsp olive oil
  • 1 tbsp pure vanilla extract
  • ¼ tbsp kosher salt
  • 1 cup unsweetened almond milk
  • Zest of one small lemon
  • ½ tbsp cinnamon


  • To keep the pancakes warm in between batches, try preheating the oven to 200 degrees F.
  • Take a large mixing bowl, add in the needed amount of all-purpose flour, whole wheat flour, salt, cinnamon, and baking powder and whisk them well.
  • Put the almond milk, vanilla, maple syrup, and lemon zest in another bowl and whisk them as well.
  • In the center of the first bowl with the dry ingredients, make a well and pour in the liquid from the other bowl. Use a spoon to stir the batter and do so until the flour disappears but be careful not to overmix it.
  • Next, take a large non-stick skillet and heat it over medium heat. Once heated, if needed brush the skillet with a little oil. Use ¼ of batter for each pancake and cook for 2-3 minutes or until the edges look dry and bubbles start appearing on top. Flip the pancake and cook for a minute or two or until browned at the center.
  • Finally, transfer it from the skillet onto a baking sheet and put it in the oven to keep warm until the rest are done.

Bon Appetit!

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