Simple Vegan Pancakes Recipe

Pancakes are a breakfast favorite, but finding a vegan recipe that is also tasty can be challenging. This simple vegan pancakes recipe brings together wholesome ingredients to create fluffy, moist, and entirely plant-based pancakes. They're perfect for a leisurely breakfast or a quick brunch.

Photos of Simple Vegan Pancakes Recipe

Most of the ingredients required for these vegan pancakes are standard pantry items. However, one ingredient to note is almond milk. Typically found in the non-dairy section of a supermarket, almond milk provides a creamy base without any animal products. If you can't find it, any other plant-based milk like soy or oat milk would work equally well.

Ingredients for Simple Vegan Pancakes

Whole wheat flour: Provides the base for the pancake. Whole wheat flour is healthier and more nutritious than white flour.

Baking powder: This is a raising agent that makes the pancakes fluffy.

Salt: Balances the sweetness and enhances the overall flavor.

Almond milk: A dairy-free alternative to regular milk. It adds moisture to the batter.

Olive oil: Used for its health benefits and it also makes the pancakes tender.

Maple syrup: Natural sweetener that pairs well with the flavor profile of pancakes.

Vanilla extract: Adds a lovely aroma and enhances the sweet flavor.

Oil: Used for greasing the skillet.

One reader, Floris Alcala says:

These vegan pancakes are a game-changer! The recipe is so easy to follow and the pancakes turn out fluffy and delicious every time. The whole family loves them, and I feel great knowing they're made with wholesome ingredients. A definite must-try for anyone looking for a tasty and healthy breakfast option!

Floris Alcala

Key Techniques for Making Delicious Vegan Pancakes

How to prepare the batter: Whisk together the dry ingredients in a mixing bowl and the wet ingredients in a separate bowl, then combine the two mixtures until just combined.

How to cook the pancakes: Heat a skillet, pour the batter, cook until bubbles form, then flip and cook until golden brown on both sides.

How to keep warm: To keep the pancakes warm, place them in a 200-degree F oven until ready to serve.

How To Make Simple Vegan Pancakes

Your go-to vegan pancakes recipe is now here! These eggless, whole-grain vegan-friendly pancakes are healthy, tasty, and easy to make. Try the recipe now!

Preparation: 10 minutes

Cooking: 10 minutes

Total: 20 minutes

Serves:

Ingredients

1cupwhole wheat flour
1tbspbaking powder
¼tspsalt
1cupalmond milk,or dairy-free milk of choice
2tbspolive oil,or melted coconut oil
2tbspmaple syrup,or sugar of choice
1tsppure vanilla extract
oil,to grease your pan or skillet if necessary

Instructions

In a mixing bowl, whisk together the flour, baking powder and salt.
In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup, and vanilla extract until thoroughly blended.
Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough). If desired, gently fold in optional add-ins like chocolate chips or blueberries.
Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
Meanwhile, if using an electric skillet, heat it to 350 degrees F. Otherwise, heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. If necessary, lightly oil the cooking surface with additional oil or cooking spray.
Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, or until small bubbles form on the surface of the pancakes and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
Repeat the process with the remaining batter, adding more oil as needed. Adjust the heat up or down if needed.
Serve the pancakes immediately or keep warm in a 200-degree F oven. Enjoy!

Recipe Notes

If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.
When cooking your pancakes, one sign you’re ready to start cooking is when the surface of the pan is hot enough that a drop of water sizzles on contact.
You’ll know it’s ready to flip the pancakes when about ½-inch of the perimeter is matte instead of glossy.
Alternative Flour Options: You can also use all-purpose flour for this recipe.
To store, place them in the refrigerator for up to 5 days, or freeze them for months. To warm, wrap a short stack of pancakes loosely in a paper towel and gently reheat in the microwave until warmed through, flipping and re-wrapping the stack halfway through.

Nutrition

Calories: 143.25kcal
Fat: 6.46g
Saturated Fat: 0.92g
Trans Fat: 0.00g
Monounsaturated Fat: 5.14g
Polyunsaturated Fat: 1.45g
Carbohydrates: 19.97g
Fiber: 2.38g
Sugar: 4.20g
Protein: 2.88g
Sodium: 211.29mg
Calcium: 261.89mg
Potassium: 114.73mg
Iron: 1.15mg

Pro Tip for Achieving Fluffy Vegan Pancakes Every Time

When making these vegan pancakes, it's crucial to not overmix the batter. Overmixing can lead to gluten development in the flour, which will result in tough and chewy pancakes instead of light and fluffy ones. To avoid this, stir the ingredients until they are just combined, even if a few lumps remain. The lumps will dissolve as the batter rests. This resting period also allows the flour to absorb the liquid ingredients, resulting in a more cohesive batter and ultimately, a fluffier pancake. Remember, patience is key in achieving the perfect pancake texture.

Time-Saving Tips for Whipping Up Vegan Pancakes

Prep ahead: Mix the dry ingredients the night before and store them in an airtight container. In the morning, simply add the wet ingredients and cook.

Double batch: Make a double batch of pancakes and freeze the extras for a quick breakfast on busy mornings.

Non-stick spray: Use non-stick spray on the skillet to speed up the cooking process and prevent sticking.

Hot griddle: Preheat the griddle or skillet while you're mixing the batter to save time during the cooking process.

One-flip method: Cook the pancakes on one side until bubbles form, then flip and cook for a shorter time on the other side to save time.

Substitute Ingredients For Simple Vegan Pancakes Recipe

whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for whole wheat flour in this recipe to create a lighter texture in the pancakes.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by using a smaller amount and adding an acid, such as lemon juice or vinegar, to activate it.
almond milk - Substitute with soy milk: Soy milk can be used as a substitute for almond milk, providing a similar creamy texture and flavor to the pancakes.
olive oil - Substitute with coconut oil: Coconut oil can be used as a substitute for olive oil, adding a hint of coconut flavor to the pancakes.
maple syrup - Substitute with agave nectar: Agave nectar can be used as a substitute for maple syrup, providing a similar level of sweetness to the pancakes.
pure vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract, adding a nutty flavor to the pancakes.

Creative Ways to Serve Up Your Vegan Pancakes

Artful drizzle of maple syrup: Drizzle a small amount of high-quality maple syrup in an artistic pattern on the pancakes to add a touch of sweetness and visual appeal.
Garnish with fresh berries: Place a few fresh berries on top of the pancakes to add a pop of color and a burst of freshness to the dish.
Dust with powdered sugar: Lightly dust the pancakes with a sprinkle of powdered sugar for an elegant finishing touch.
Create a symmetrical stack: Carefully stack the pancakes in a neat and symmetrical manner to create an aesthetically pleasing presentation.
Accompany with a side of coconut whipped cream: Serve a dollop of coconut whipped cream on the side to provide a creamy and luxurious element to the dish.
Incorporate edible flowers: Place a few edible flowers on the plate to elevate the visual appeal and add a delicate, floral touch to the presentation.
Add a sprinkle of chopped nuts: Sprinkle a small amount of chopped nuts over the pancakes for a delightful crunch and added texture.
Use a fine dining plate: Select a high-quality, elegant plate to showcase the pancakes and elevate the overall dining experience.

Essential Kitchen Tools for Crafting the Perfect Vegan Pancakes

Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the pancake batter.
Whisk: A whisk is used to thoroughly blend the wet and dry ingredients together.
Liquid measuring cup: A liquid measuring cup is used to measure and mix the wet ingredients for the pancake batter.
Skillet: A skillet is used to cook the pancakes over medium-low heat.
Spatula: A spatula is used to flip the pancakes and ensure they cook evenly.
Measuring cup: A measuring cup is used to measure the dry ingredients for the pancake batter.
Electric skillet: An electric skillet can be used to cook the pancakes at a specific temperature.
Cooking spray: Cooking spray is used to lightly oil the cooking surface to prevent the pancakes from sticking.
Olive oil: Olive oil is used in the pancake batter and can also be used to oil the cooking surface.
Food processor: A food processor can be used to mix the pancake batter and ensure a smooth consistency.

Storing and Freezing Your Homemade Vegan Pancakes

Let the pancakes cool completely before storing or freezing.
To store, place the cooled pancakes in an airtight container or resealable plastic bag. they will keep in the refrigerator for up to 5 days.
To freeze, place a piece of parchment paper or wax paper between each pancake to prevent them from sticking together. stack the pancakes in a freezer-safe container or resealable plastic bag, and freeze for up to 2 months.
To reheat refrigerated pancakes, place them in the microwave for about 20 seconds per pancake, or until warmed through. alternatively, you can reheat them in a toaster or toaster oven until crispy and heated through.
To reheat frozen pancakes, place them in the microwave for about 60 seconds per pancake, or until warmed through. you can also reheat them in a toaster or toaster oven until crispy and heated through, which may take a bit longer than reheating refrigerated pancakes.
For best results, consume the reheated pancakes immediately. if you have any leftover reheated pancakes, discard them, as they may become soggy or tough if stored again after reheating.

The Best Methods for Reheating Leftover Vegan Pancakes

The best way to reheat leftover vegan pancakes is to use a toaster or toaster oven. Simply place the pancakes in the toaster or toaster oven and heat them until they are warmed through and slightly crispy on the outside. This method helps to restore the texture and flavor of the pancakes, making them almost as good as freshly made ones.
Another option is to reheat the pancakes in a skillet or griddle over medium-low heat. Lightly grease the surface with a small amount of vegan butter or coconut oil, and then place the pancakes on the skillet. Heat them for 1-2 minutes on each side, or until they are warmed through and slightly crispy. This method is particularly useful if you want to add a little extra flavor to your leftover pancakes.
If you're in a hurry, you can also reheat the pancakes in the microwave. Place the pancakes on a microwave-safe plate and heat them on high for 20-30 seconds, or until they are warmed through. However, keep in mind that microwaving the pancakes may result in a slightly softer texture compared to the other reheating methods.
For a more indulgent treat, try transforming your leftover vegan pancakes into French toast. Dip the pancakes in a mixture of plant-based milk, cinnamon, and vanilla extract, then cook them in a skillet with a little vegan butter until they are golden brown and crispy on the outside. This is a delicious way to give new life to your leftover pancakes and enjoy them in a different way.

Surprising Fact About Vegan Pancakes You Might Not Know

The recipe contains almond milk and maple syrup, which are popular ingredients in vegan cooking.

Budget-Friendly: Making Vegan Pancakes at Home

The cost-effectiveness of this vegan pancakes recipe is quite high. The ingredients are commonly found in households, making it a budget-friendly option. With whole wheat flour, almond milk, and maple syrup as the main components, this recipe offers a nutritious and affordable breakfast or brunch option. The approximate cost for a household of 4 people is around $5-$7, making it a cost-effective choice. The overall verdict rating for this recipe is 9/10, considering its simplicity, health benefits, and affordability.

Are Vegan Pancakes a Healthy Breakfast Option?

The simple vegan pancakes recipe is a healthier alternative to traditional pancakes, but there's still room for improvement. Here's an analysis of the recipe's healthiness:

Whole wheat flour is a nutritious choice, providing fiber and complex carbohydrates.
Almond milk is a low-calorie, dairy-free alternative to cow's milk.
Olive oil is a heart-healthy fat, but using 2 tablespoons may increase the overall calorie count.
Maple syrup adds natural sweetness but also contributes to the sugar content.

While this recipe is vegan-friendly and uses some wholesome ingredients, it can be further optimized for health:

Replace half of the whole wheat flour with oat flour or almond flour for added nutrition and texture variety.
Reduce the amount of olive oil to 1 tablespoon to lower the calorie count without compromising texture.
Use unsweetened almond milk to minimize added sugars.
Experiment with natural sweeteners like date paste or mashed ripe bananas to replace some or all of the maple syrup.
Incorporate healthy add-ins such as fresh berries, chopped nuts, or chia seeds for added fiber, vitamins, and minerals.
Serve with fresh fruit toppings instead of sugary syrups to keep the overall meal balanced and nutritious.

Editor's Take: Why This Vegan Pancake Recipe Stands Out

The simple vegan pancakes recipe is a delightful and wholesome option for a satisfying breakfast or brunch. The use of whole wheat flour and almond milk adds a nutty and earthy flavor, while the addition of maple syrup and vanilla extract provides a delightful sweetness. The recipe's straightforward instructions make it accessible for both novice and experienced cooks, and the option to add in chocolate chips or blueberries offers a customizable touch. Overall, these pancakes are a delicious and nutritious choice for anyone looking for a plant-based breakfast option.

Enhance Your Simple Vegan Pancakes Recipe with These Unique Side Dishes:

Roasted Vegetable Medley: A colorful array of roasted vegetables, including bell peppers, zucchini, and cherry tomatoes, seasoned with herbs and olive oil for a flavorful and healthy side dish.

Fruit Salad with Citrus Dressing: A refreshing combination of seasonal fruits, such as strawberries, kiwi, and pineapple, tossed in a tangy citrus dressing for a light and vibrant accompaniment to the pancakes.

Creamy Mushroom Risotto: Indulge in a creamy and savory mushroom risotto, made with Arborio rice, white wine, and a touch of truffle oil for a luxurious side dish that pairs perfectly with the fluffy vegan pancakes.

Coconut Curry Lentil Soup: Warm up with a fragrant and hearty coconut curry lentil soup, infused with aromatic spices and creamy coconut milk for a comforting and satisfying addition to your pancake meal.

Mixed Berry Compote: Elevate your pancakes with a luscious mixed berry compote, made with a blend of fresh berries and a hint of lemon zest for a sweet and tangy topping that adds a burst of fruity flavor.

Vegan Breakfast Recipes to Try Beyond Pancakes

Vegan Lentil Soup: This hearty and flavorful soup is packed with protein and vegetables, making it a satisfying and nutritious meal.

Mango Avocado Salad: This refreshing and vibrant salad combines the sweetness of mango with the creaminess of avocado, perfect for a light and healthy meal.

Spicy Black Bean Tacos: These zesty and satisfying tacos are filled with seasoned black beans and topped with fresh salsa and creamy avocado, creating a delicious and filling plant-based meal.

Appetizer and Dessert Ideas to Complement Your Vegan Pancakes

Appetizers:

Stuffed Mushrooms: These savory bites are filled with a delicious mixture of breadcrumbs, herbs, and vegan cheese, creating a perfect balance of flavors and textures.

Crispy Spring Rolls: These light and crispy spring rolls are filled with a colorful mix of vegetables and served with a tangy dipping sauce, making for a refreshing and satisfying appetizer.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, rich dessert that oozes with warm, gooey chocolate. The contrast between the molten center and the delicate cake exterior creates a truly luxurious experience.

Berry Parfait: Layered with creamy coconut yogurt, fresh berries, and crunchy granola, this parfait is a delightful combination of textures and flavors. It's a refreshing and satisfying treat that's perfect for any time of day.

Why trust this Simple Vegan Pancakes Recipe:

This recipe is a reliable choice for anyone seeking a delicious and wholesome vegan breakfast. The use of whole wheat flour and almond milk ensures a nutritious base, while the addition of maple syrup and vanilla extract provides a delightful sweetness. The careful instructions and attention to detail guarantee a perfect outcome, and the option to customize with chocolate chips or blueberries adds a fun twist. Trust in the quality of this recipe for a satisfying and flavorful pancake experience.

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FAQ:

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for whole wheat flour in this recipe. The texture and flavor may vary slightly, but it will still work well.

Can I use a different type of non-dairy milk?

Absolutely! You can use any non-dairy milk of your choice, such as soy milk, oat milk, or coconut milk. Just ensure it's unsweetened to maintain the balance of flavors.

Can I make the batter ahead of time and store it in the fridge?

It's best to make the batter right before cooking the pancakes for optimal texture and fluffiness. However, if you need to make it ahead, you can store it in the fridge for up to 24 hours. Just give it a good stir before using.

Can I make the pancakes gluten-free?

Yes, you can use a gluten-free flour blend in place of whole wheat flour. Just make sure it's a 1:1 substitute for best results.

Can I freeze the leftover pancakes?

Absolutely! Once the pancakes have cooled, you can stack them with parchment paper in between each one and store them in an airtight container in the freezer for up to 2 months. Reheat them in the toaster or microwave when ready to enjoy.