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
The Best Vegan Pancakes Ever!4.9 from 12 reviews
Light and fluffy, these vegan pancakes will surely please everybody; vegan or not.
1 cupall purpose flour
1/2 cupwhole wheat flour
1/3 cupquick cooking oats
2 tablespoonscocoa powder (optional)
3 teaspoonsbaking powder
2 Tablespoonswhite sugar
1/4 teaspoonground cinnamon (optional)
1 and 1/2 cupsalmond milk
3 Tablespoonscoconut oil
1 teaspoonvanilla extract
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
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.
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.
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.