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+ servings

Easy Vegan Pancakes

Pancakes with Fresh Fruits
The fluffiest vegan pancakes!
Freya
5 from 28 votes
Prep 3 minutes
Cook Time 10 minutes
Total Time 13 minutes

Equipment

Ingredients

  • 1 cup Plain Flour
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Bicarbonate of Soda
  • 1/4 Teaspoon Salt
  • 1/2 cup Soy Milk - or plant based of your choice
  • 3/4 cup Yogurt - plain, vegan
  • 1 tbsp Coconut Oil - melted
  • 1 flax seed egg - (1 tbsp ground flax whisked up with 3 tbsp water)
  • 1 tsp Vanilla Extract

Instructions

  • In a large bowl, whisk together the dry ingredients.
  • In a jug, whisk together the wet ingredients, including the egg replacer.
  • Make a well in the middle of the dry ingredients and pour in the wet.
  • Don't overstir, a few lumps are ok and will ensure a light, fluffy pancake.
  • Heat a little knob of butter in a large frying pan or griddle.
  • Drop a little bit of batter into the pan. If it sizzles, it is ready.
  • Using a 1 cup measure, ladle a portion of the batter into the centre of the pan.
  • Tilt pan as needed to form a uniform circle of batter.
  • Wait until bubbles begin to form on the surface of the batter.
  • Carefully and gently flip the pancake over.
  • Do not press down on the pancake or try to move around in the pan.
  • Lift an edge of the pancake after 45 seconds to check for browning.
  • Remove from pan when both sides appear uniform.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Easy Vegan Pancakes
Serving Size
 
30 g
Amount per Serving
Calories
93
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
3
mg
1
%
Sodium
 
178
mg
8
%
Potassium
 
73
mg
2
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
81
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
80
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.