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How to Make Easy Fluffy Vegan Pancakes from Scratch

Vegan Pancake Recipe

The fluffiest vegan pancakes!
5 from 26 votes
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Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Breakfast
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Servings: 8 pancakes
Calories: 93kcal
Author: FreyaE

Equipment

  • Frying Pan

Ingredients

  • 1 cup Plain Flour
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Bicarbonate of Soda
  • ¼ Teaspoon Salt
  • ½ cup Soy Milk or plant based of your choice
  • ¾ cup Yogurt plain, vegan
  • 1 tablespoon Coconut Oil melted
  • 1 flax seed egg (1 tablespoon ground flax whisked up with 3 tablespoon water)
  • 1 teaspoon 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.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!

Nutrition

Serving: 30g | Calories: 93kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 178mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg