Vegan pancakes
- Janine Ratcliffe
Published: June 19, 2022 at 7:05 PM
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Makes 6-8
Easy
Total time: 30 mins
A star rating of 5 out of 5.7 ratingsRate
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Serve a stack of these fluffy vegan American pancakes, made with dairy-free milk. Drizzle in maple syrup for an indulgent, plant-based brunch
Vegan
Vegetarian
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Berry and nut butter porridge
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Healthy granola
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Whip up some fluffy American-style vegan pancakes that taste just as good as regular ones! We’ve used oat or soya milk, baking powder for extra lift and a little coconut oil for richness.
Looking for more dairy-free pancakes and eggless pancakes? Check out these vegan pancakes with berry compote, vegan crêpes and our collection of vegan pancake recipes.
For more delicious vegan treats, why not try our vegan french toast, vegan ice cream and vegan meringues.
Recipe tip: Make your own homemade oat milk with our recipe. An easy, creamy milk alternative for vegans – simply use rolled oats and water, blend together and strain through a muslin. To keep it vegan, use maple syrup as a sweetener.
Cook’s tip: Boost your plant points
"After making your pancake batter, divide it into three portions. Into one add a couple of handfuls of spinach, into another roughly 30g of grated carrot and then 30g of chopped cooked beetroot into the last one. Blend them until you have a smooth batter. Cook your pancakes as below for a colourful way to boost your plant points. For more plants, add a sprinkling of mixed nuts and seeds onto your cooked pancakes."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Vegan pancakes recipe
Ingredients
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150g plain flour
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1 tbsp baking powder
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150ml oat or soya milk
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2 tbsp maple syrup
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½ tsp vanilla extract
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½ tbsp melted and cooled coconut oil
plus another 2 tbsp for frying
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to serve maple syrup
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Method
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step 1
To make the pancakes put the flour and baking powder in a bowl and stir together. Mix together the milk, maple syrup, vanilla and coconut oil.
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step 2
Gradually stir the wet ingredients into the dry until you have a batter. Leave to sit for 3 minutes.
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step 3
Stir the batter again and pour into a jug.
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step 4
Heat a non-stick frying pan with a little more coconut oil. Cooking 2 or 3 pancakes at a time, pour in enough batter to make small, 10cm American-style pancakes. Leave to cook until you see bubbles forming on top of the pancakes, then flip and cook for another 2-3 minutes.
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step 5
Keep warm in a low oven while you make the rest. Serve stacked and drizzled with maple syrup.
More vegan pancake ideas below:
Vegan pancakes with mixed berry compote
Fluffy pancakes topped with vibrant berry compote, an indulgent vegan brunch ready in under 30 minutes.
Vegan peanut butter and jelly pancakes
Take your fluffy vegan pancakes up a notch with the classic combo of peanut butter and jam (we use a homemade blueberry compote).
Savoury vegan crêpes
Pack this crisp vegan crêpe with garlicky mushrooms for an easy plant-based lunch.
Sweet vegan crêpes
We make our vegan version of this French classic with plant milk and coconut oil for a plant-based brunch.
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.7 ratings
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