World's Best Vegan Pancakes
Prep time
Cook time
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Light, fluffy and incredibly delicious. These really are the world's best vegan pancakes!
Recipe type: Breakfast
Serves: 6-8 pancakes
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • ½ cup whole wheat flour
  • ½ cup kamut flour (or all-purpose)
  • 1 tsp brown sugar
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup non-dairy milk (I used almond milk)
  • ½ tsp vanilla
  • 1 tsp apple cider vinegar
  • 1 tbsp coconut oil, not melted
  1. Make your flax egg and set aside to allow it to thicken up.
  2. In a large bowl, whisk together flours, brown sugar, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil and flax egg. Mix everything well, but do not over-mix.
  3. Warm your pan over medium heat for about 5 minutes. Spray with olive oil and scoop ¼ cup of the pancake mix (per pancake) onto the hot pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for another 1-2 minutes, until cooked through.
  4. Repeat until all batter is gone. Serve with fruit, maple syrup, coconut whipped cream, or whatever else your heart desires!
*Use something other than almond milk to make these pancakes nut-free (soy, rice, etc.).
Recipe by Vegan Recipes from Cassie Howard at