The Best Sweet Vegan Pancakes
These vegan pancakes are fluffy, light, and flawless!
They’re also really simple. This recipe will change your previous belief that pancakes require dairy products and eggs to be delicious.
These pancakes have the ideal balance of sweetness and are airy and fluffy. Naturally, they taste amazing when paired with a generous portion of vegan butter and maple syrup! A side of fresh fruit is also very beneficial.
Craving more vegan breakfast ideas? Try our other vegan morning favorites, like vegan zucchini bread or chickpea salads for a nourishing and delicious start to the day!
The Best Sweet Vegan Pancakes Recipe Card.
The Best Sweet Vegan Pancakes
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes30
minutes120
kcalThe fluffiest, finest vegan pancakes ever! incredibly simple to make using basic materials. A stack of the finest pancakes you’ve ever had is about to be enjoyed!
Ingredients
1 ¼ cups All Purpose Flour
3 Tablespoons White Granulated Sugar
1 Tablespoon Baking Powder
¼ teaspoon Salt
¾ cup Soy Milk
1 Flax Egg 1 Tablespoon Ground Flaxseed Meal with 3 Tablespoons Hot Water
1 Tablespoon Coconut Oil plus more for frying
Directions
- Transfer the flour, baking powder, and salt to a mixing container and sift it in. Combine thoroughly.
- To make your flax egg, combine 1 tablespoon of flaxseed meal with 3 tablespoons hot water. Wait for the mixture to thicken, about 1 minute.
- Combine the dry ingredients with the flax egg, coconut oil, and soy milk (or other nondairy milk).
- Preheat a pan and lightly coat it with a small amount of coconut oil.
- Before you add the first batch of batter, the pan should be extremely hot but not smoking.
- Fill the pan about ¼ cup full of batter.
- When the pancakes’ edges start to dry up and tiny bubbles start to form on their surface, it’s time to turn them over to the other side.
- Sauté until both sides are well browned.
Recipe Video
Notes
- To get the most accurate results, weigh your flour. Make sure you are measuring flour using the spoon and level method, which is the proper way to measure flour if using cups, if you are only using cups. You will need extra non-dairy milk if you have used too much flour (which is also not the end of the world if this does happen). To see how the batter should look, check out our video. It shouldn’t be too thick.
