The Best Vegan Pancakes Ever!
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This vegan pancake recipe is the sequel to the best eggless pancakes recipe. I have tried a couple of variations to veganize the recipe and find this one perfect. I also tried a 100% whole wheat flour version but was not completely satisfied with the taste and texture. Maybe whole wheat pastry flour would have worked better.
| Best Vegan Pancakes Recipe |
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Prep time: 15 Mins
Cook time: 15 Mins
Yields: 10 Pancakes
Light and fluffy, these vegan pancakes will surely please everybody; vegan or not.
Dry Ingredients:
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup quick cooking oats
- 2 tablespoons cocoa powder (optional)
- 3 teaspoons baking powder
- 2 Tablespoons white sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
Wet Ingredients:
- 1 and 1/2 cups almond milk
- 3 Tablespoons coconut oil
- 1 teaspoon vanilla extract
Substitutions:
- all purpose flour – See My Notes
- almond milk – any other non-dairy milk or dairy milk for non-vegans
- coconut oil – any neutral flavor oil or melted butter for non-vegans
Procedure:
- In a large bowl combine together the dry ingredients and make a well in the center.
- Add the wet ingredients one by one to the well and stir together with a whisk. Let the batter rest for at least 10 minutes before making the pancakes.
- Meanwhile heat a pan at medium-high for about 5 minutes. Once the pan is hot enough, pour about 1/3rd cup of batter (for each pancake). Wait for bubbles to appear all over the pancake and the flip it over the other side and cook for another 30-45 seconds.
- Repeat the same for rest of the batter. Serve the pancakes warm with toppings of your choice.
Taste:
- These vegan pancakes turned out great; texture and taste was as good as the eggless pancakes. It was light and fluffy and couldn’t believe that it was vegan.
My Notes:
- I didn’t want to make it very chocolaty so just added a hint of cocoa powder. If you want to make chocolate pancakes then I would suggest adding 1/4th cup of cocoa powder and 3/4th cup all purpose flour. You may also want to increase the quantity of sugar to 3 tablespoons.
- If you decide to use the 2 tablespoons of cocoa powder you might have to add another 1 or 2 tablespoons of water or milk to the batter depending on how thick it is.
- Cinnamon is optional. If you haven’t tried adding cinnamon to your pancake batter just try it for once and I’m sure that you will love the flavor of this spice in the pancakes.
- I highly recommend preparing this batter at least 10-15 minutes ahead of making the pancakes. This helps the oats to soften and give a good texture.
- I did try using all whole wheat flour instead of all purpose flour but somehow was not satisfied with the taste and texture. So do try it for yourself and see if you like it or not. I’m guessing that whole wheat pastry flour would have been a better substitute.
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Ratings and Reviews (6)
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These pancakes were fabulous. The texture and taste were just perfect. I used all whole wheat flour and a bit of ground flax seeds. I will definitely make these again.
That`s great Lana.
It’s a perfectly healthy breakfast menu, eggless but its textured soooo great, fluffy, i loved it much, but my husband like to add butter on it.. Hehe..
Thanks Dita.
I made these pancakes for breakfast today. They are great!
This time, my coconut oil was frozen solid, so I used 3 tablespoons of plain yogurt instead.
These turned out nice and fluffy. Thanks
You’re welcome Lana.
Okay, these have got to be the best pancakes ever. I just made a batch for breakfast. They turned out so soft and fluffy. (After cooking, I stack them in an insulated container).
I used the 1/3 cup oats and for the flour, I used 1 cup whole wheat flour, 1/4 cup coconut flour and 1/4 cup quinoa flour. A bit more liquid was needed. I am not vegan, so I used some yogurt.
Will definitely make these again. Thanks Madhuram.
You’re welcome Fareeda. Yes this recipe is very forgiving because you can come up with n number of variations and it still turns out great.
I’m cooking the chocolate pancakes right now. I’ve just finished with batter and I already like how it looks and tastes.
Thanks for the recipe!
You’re welcome Svena.
This is Lana’s husband. I am a heart patient and also a diabetic. I cannot consume all-purpose flour nor too much fats or sugars.
Lana has been making these pancakes most week-ends. She just made them for breakfast today.
She used the 1/3 cup oat flour, and for the rest of the flour called for, she used 1-1/4 cups multi-grain flours (1 heaping tablespoon each of coconut flour, quinoa flour, barley flour, spelt flour, amaranth flour and ground flax seeds). Instead of 1/2 whole wheat flour, she used 1/4 cup.
She omitted the oil all together and substituted plain yogurt.
The sugar was also omitted. We also added some chopped frozen cranberries and some blueberries.
I have to say that these are the best pancakes ever and the only recipe that we now use.
They came out light and fluffy. Thanks.
Thank you very much for your detailed feedback. I’m very glad that you were able to enjoy a healthier version of these pancakes without compromising on the taste.